Stuffed Salmon With Potatoes And Hollandaise - cooking recipe

Ingredients

None None For the Fish and Stuffing
1 1/2 cups fresh breadcrumbs
1/3 cup sliced almonds
1/2 cup oregano leaves, chopped
2 cloves garlic, finely sliced
1 1/2 lb boneless, skinless salmon fillet
1 tbsp olive oil, plus more
None None For the Hollandaise and to Serve
6 None medium potatoes, peeled, cut into wedges
1 tbsp olive oil
3 large egg yolks
2 tbsp lemon juice
10 tbsp butter, melted
None None Steamed green beans, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment.
Make stuffing by combing breadcrumbs, almonds, oregano, and garlic in a medium bowl; season to taste.
Slice salmon lengthwise through center of fillet, leaving 1/2-inch of flesh intact. Fold out and press down gently.
Lightly oil and season to taste. Spoon stuffing along center of fillet. Roll up firmly to enclose filling. Wrap tightly in plastic wrap, twisting ends to secure. Chill for 20 minutes.
Meanwhile, toss potatoes and oil in a baking dish. Season to taste, and spread in a single layer. Bake for 30-35 minutes, until golden and tender.
Make Hollandaise by combining in a heat-resistant bowl egg yolks and lemon juice. Place over a saucepan of gently simmering water, whisking constantly for 1-2 minutes, until thick and creamy. Remove from heat. Whisk in butter in a thin stream. Season to taste.
Remove plastic wrap from salmon. Slice salmon into 3/4-inch rounds. Heat oil in large skillet on high. Cook salmon for 2 minutes each side. until just cooked through. Serve with potatoes, Hollandaise, and steamed beans.