Serves 2
Cooking time 60 minutes

Ingredients

Salt baked salmon
750g fine sea salt
2 large egg whites
2 250g salmon fillets (centre cut with the skin, they need to be the same size)
1 Small bunch fresh dill
1 lemon, sliced
Black Pepper

Hasselback potatoes
4-6 waxy potatoes
2 garlic cloves
2 tbsp rapeseed oil

Béarnaise sauce
40ml White wine vinegar
½ Lemon
1 Small bunch tarragon
1 Banana shallot
2 Large egg yolks
200g Unsalted butter, clarified
50ml Fish Stock, hot
50ml Double cream

200g Tenderstem broccoli

Instructions

Preheat the oven to 200 degrees.

Bash the garlic cloves in their skins and add to a roasting tin with the oil, place in a preheated oven at 200 degrees. Very carefully slice the potatoes thinly, about 3 to 4 mm apart but without cutting all the way through! A top tip - place the potatoes on a wooden spoon and cut down until you hit the wood, you should have a little bit at the bottom that holds the potatoes together.

Carefully add the potatoes to the hot tray, season and roast for 45 minutes.

Place the egg whites into a large bowl and whisk until they become frothy and soft peaks form. Gradually add the salt and continue to whisk until the mixture becomes a stiff, foam-like meringue.

Using a palette knife, spread some mixture into a square on a greaseproof lined baking tray.

Season the pink side of each salmon fillet with black pepper then spread the lemon slices, slightly overlapping, on top. Place the dill on top of one of the salmon fillets and top with the second fillet, so that the skin side of each fillet is on the outside.

Tie the salmon fillets together with ovenproof cotton string. and arrange on top of the salt mixture in the baking dish. Using the palette knife spread the remaining salt mixture over and around the salmon until it’s completely covered. Place into the oven with the potatoes and bake for 20-25 minutes or until a thermometer reads 55 degrees.

Half-way through cooking the potatoes add the broccoli to the roasting tin and give it a good toss to make sure everything is nice and covered in oil.

Whilst the potatoes and salmon are cooking bring the white wine vinegar, lemon juice, half the tarragon and the shallots to the boil and reduce by half. Strain and allow to cool.

Mix together the egg yolks and reduction then whisk in a glass bowl over a bain-marie until the mixture is thick and able to coat the back of a spoon. Remove from the heat and slowly start to drizzle in the butter whisking all the time until all the butter is incorporated.

Add the remaining tarragon, whisk in the double cream and the fish stock to loosen and season with salt and pepper. Keep warm.

To serve, place two tablespoons of sauce on the middle of the plate, top to one side with the salmon and lemon slice, and to the other the broccoli and potatoes.

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