Whole baked salmon with potato salad and mustard aioli
Whole baked salmon with potato salad and mustard
aioli
Recipe by Chris Badenoch and Sam Ciaravolo
Tested by Kirsten Jenkins
1/2 fennel bulb, sliced
1 bunch dill
1 whole salmon, cleaned, scaled
1 lemon, sliced
75g butter
1/2 cup white wine
Potato salad
8 chat potatoes
1/2 bunch dill, finely chopped
Olive oil
Mustard aioli
2 egg yolks
3 tbsp Dijon mustard
1 1/2 cups olive oil
2 garlic cloves, roasted, peeled
1 tbsp lemon juice
1. Pre heat the oven to 180 degrees C.
2. Lightly grease a large piece of aluminium foil and place on a
flat surface, place 1/3 of the fennel and dill as a base, top with
the salmon. Fill the cavity of the salmon with a 1/3 of the fennel
and dill, 1/2 of the lemon and the butter, season with salt
and pepper.
Top the salmon with the remaining fennel, dill,
lemon and butter, gather the foil around the fish to create a
parcel, pour in the wine and season well. Completely cover the
salmon with foil. Bake in oven for 50-60 minutes or until cooked to
your liking.
3. For the potato salad, place steamer over a large saucepan of
boiling water, cook potatoes until tender. Cut potatoes in half,
place in large bowl. Add dill and enough oil to coat and season to
taste.
4. For the mustard aioli, whisk egg yolks with a pinch of salt and
mustard until smooth. While whisking, add oil in a thin, steady
stream until dressing thickens. Add roasted garlic and lemon juice,
stir to combine.
5. To serve, plate the whole fish with the braised fennel, surround
with the potato salad, with a side dish of aioli.
