Baked Salmon With Hollandaise Sauce - cooking recipe

Ingredients

1 cup butter, softened, chopped
2 bulbs fennel, sliced
4 None shallots, sliced
2 None lemons, thinly sliced, plus extra slices to garnish
6 None bay leaves
1 handful fresh dill, roughly chopped
4 1/2 lb whole salmon, gutted, cleaned, head removed
1 tbsp white wine vinegar
2 tbsp lemon juice
3 None egg yolks
None None fresh herbs, to garnish

Preparation

Preheat oven to 325\u00b0F.
Generously coat a large piece of heavy duty foil with 1 tbsp butter. Combine fennel, shallots, lemon slices and herbs. Arrange 1/2 down center of foil. Place salmon on top. Stuff with remaining vegetables and herbs. Dot fish with 2 tbsp butter then wrap loosely in foil. Transfer to a baking sheet and bake for 40 mins, or until fish is cooked through.
Meanwhile, to make the Hollandaise sauce, whisk together vinegar, lemon juice, egg yolks and 3 tbsp water over a double boiler until thickened. Gradually whisk in remaining butter, a few pieces at a time. Remove from heat and season. Add a little hot water to thin, if necessary.
Carefully transfer salmon to a serving plate. Garnish with extra lemon slices and herbs. Serve with Hollandaise sauce.