Whole salmon with tarragon cream sauce served with fennel and chestnuts
Whole salmon with tarragon cream sauce served with
fennel and chestnuts
Recipe by Justine and Julie
Tested by Debbie Dalgliesh
1 whole salmon (2.5kg) cleaned
1 bunch tarragon, chopped
2 fennel bulbs, sliced
2 garlic cloves, sliced
2 shallots, sliced
1 lemon, zest and juice
40g butter, cubed
1/2 cup white wine
Olive oil
Cream sauce
2 shallots, finely diced
1/4 cup white wine
1/2 cup cream
1/2 bunch tarragon, finely chopped
Braised Fennel
2 garlic cloves, finely sliced
2 shallots, finely sliced
2 fennel bulbs, quartered, fronds reserved
1/2 lemon, juiced
1/4 cup white wine
1 can chestnuts, drained, rinsed
1. Pre heat the oven to 160 degrees C (fan-forced).
2. Lightly grease a large piece of aluminium foil, place on a flat
surface, lie the whole salmon on top of the foil, stuff the inside
of the salmon with the chopped tarragon, fennel, garlic and
shallots. Sprinkle over lemon zest, squeeze over the juice, dot the
salmon with butter and pour over the wine, season with salt and
pepper and drizzle with olive oil. Fold over the foil and seal the
edges. Place on an oven tray. Bake in the oven for 50 minutes or
until cooked to your liking.
3. For the sauce, heat an oiled saucepan over a medium heat,
sauté the shallots, add the white wine, season with salt and
pepper and simmer until reduced. Add some pan juices from the
cooking fish; reduce for another 2-4 minutes. Add cream and add the
tarragon and simmer until reduced to a thick rich consistency,
adjust with lemon juice if required and season with salt.
4. For the fennel, heat an oiled frying pan over a medium heat,
sauté the garlic and shallots for a minute, add the fennel
bulbs and cook for 4-6 minutes, allowing to caramelise slightly,
turning occasionally. Add the lemon juice and wine, reduce again.
Add the fennel fronds and chestnuts, heat and then season with salt
and pepper.
5. To serve, plate the whole fish, surround with the fennel and
chestnut, with the sauce in a jug to the side.
