ingredients
serves 8
1 whole salmon, about 5 1/2 pound, filleted in two, skin left on
1 fennel bulb, quartered and cored
1 tbsp olive oil, plus extra to brush
1 organic lemon, very thinly sliced
handful of dill sprigs
4 tbsp white wine
salt and pepper
dill and caper mayonaisse
1/2 pint mayonnaise
4 tbsp chopped dill
1 tbsp roughly chopped capers
method
1. Check the salmon for any small bones and remove with tweezers.
2. Cut the fennel into very thin slices. Heat the olive oil in a large pan, add the fennel and cook gently for 10 minutes or until softened, then leave to cool.
3. Brush a large piece of foil with oil and put on a baking sheet. Lay one salmon fillet, skin-side down, on the foil. Top with the fennel, lemon slices and dill, spoon over the wine and season with pepper.
4. Place the second salmon fillet on top, skin-side up. Score the skin with a sharp knife and brush with a little oil. Scrunch the foil up loosely around the fish, leaving the skin exposed. Bake at 190°C (170°C fan oven)for 30 - 40 minutes until the flesh is opaque and firm to the touch.
5. For the flavoured mayonnaise, add the chopped dill and capers to the mayonnaise, stir to mix and check the seasoning.
6. Serve the salmon whole, either hot or cold, sprinkled with black pepper. Accompany with the mayonnaise, minted new potatoes and rocket leaves. For a buffet, ease portions apart with forks along score lines to serve
