Baked Salmon With Cucumber And Tarragon Hollandaise Recipe
Servings: 8
Ingredients
- 1 x salmon preferably wild weighing 23kg cleaned and scaled
- 1 x little melted butter
- 3 sprg tarragon
- 4 sprg parsley
- 1 x glass dry white wine salt and pepper
- 1 x cucumber peeled
- 1 Tbsp. finely minced parsley
- 30 gm butter salt and pepper Tarragon hollandaise
- 4 x egg yolks
- 4 Tbsp. water lemon juice or possibly tarragon vinegar
- 220 gm unsalted butter
- 34 tsp minced fresh tarragon leaves salt and pepper
Directions
- Trim the fish and rub the inner cavity with a little salt.
- Tuck in two sprigs of tarragon and one of parsley.
- Take two large rectangles of silver foil and brush one with melted butter.
- Lay the salmon on it pull up the edges then pour over the glass of wine.
- Lay remaining parsley on top and season with salt and pepper.
- Bring the sides of the foil up and over the salmon and seal tightly.
- Seal ends then wrap salmon in the second layer of foil.
- Preheat the oven to 220C/425F/Gas Mark 7.
- Bake the fish for 30-40 min till just cooked.
- Transfer to a serving dish.
- Skin the salmon if you want.
- The cucumber can be partially prepared in advance.
- Peel then cut into four pcs.
- Halve each one lengthwise and remove seeds.
- Slice each piece into crescents about 1/2 cm thick.
- Cook in salted boiling water with a sprig of tarragon for four min then drain thoroughly. When the salmon is ready reheat the cucumber in the butter season and stir in the parsley. Spoon around the salmon.
- Make the hollandaise quickly in the food processor when the salmon is nearly ready.
- Heat the butter till it has melted and is warm but not beginning to colour.
- Mix the egg yolks water salt pepper and a slug of lemon juice or possibly vinegar in the processor till smoothly amalgamated.
- Keep the blades whirring and start to add in the butter in a slow trickle.
- When you have incorporated about half add in a little more lemon or possibly vinegar then carry on with the butter increasing the flow slightly.
- Stop pouring when you get to the cloudy sediment at the bottom.
- Stir in the tarragon then taste and adjust seasoning adding more tarragon if it needs it.
- Pour into a bowl and set over a pan of warm water to keep hot making sure which the base of the bowl is not in contact with the water.
- Serve as soon as possible with the salmon and cucumber.
- Serve with lots of new potatoes turned in butter and sprinkled with minced parsley.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 243 | |
| Calories from Fat 230 | 95% |
| Total Fat 26.13g | 33% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 42mg | 2% |
| Potassium 148mg | 4% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.32g | 0% |
| Protein 1.18g | 2% |
