Fish Family friendly

Whole salt-baked salmon with sott'olio and tarragon mayonnaise

Name: Whole salt-baked salmon with sott'olio and tarragon mayonnaise
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Ingredients: 3-4kg rock salt; 2 tablespoons fennel seeds; 2 tablespoons black peppercorns; 2kg whole salmon; 2-3 lemons, halved; 1/2 bunch parsley stalks; 2 fennel bulbs, roughly sliced (fronds reserved for garnish); 500g freshly podded peas (or frozen); 500g shelled broad beans, peeled; 200.00ml good-quality extra virgin olive oil; 10 mint leaves; 15-20 basil leaves; Zest of 1 lemon; 2 egg yolks; 1 teaspoon English mustard; Juice of 1/2 lemon; 20 tarragon leaves

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by Tobie Puttock

Celebrity chef

Dec 28, 2015

This is an absolutely brilliant way to eat fish as the salt crust protects the flesh from direct heat and seasons the salmon beautifully.

3-4kg rock salt
2 tablespoons fennel seeds
2 tablespoons black peppercorns
2kg whole salmon
2-3 lemons, halved
1/2 bunch parsley stalks
2 fennel bulbs, roughly sliced (fronds reserved for garnish)

Sott'olio

500g freshly podded peas (or frozen)
500g shelled broad beans, peeled
100ml good-quality extra virgin olive oil
10 mint leaves
15-20 basil leaves
Zest of 1 lemon

Tarragon mayonnaise

2 egg yolks
1 teaspoon English mustard
Juice of 1/2 lemon
100ml good-quality extra virgin olive oil
20 tarragon leaves

Method

1.

Pre-heat the oven to 170°C.
2.

Combine the salt, fennel seeds and peppercorns in a bowl and mix well. Make a 1cm-deep layer of the salt mixture (about half) in a baking tray that's large enough to hold fish comfortably. Place fish on the salt in the centre of the tray. Stuff the fish cavity with the lemons, parsley stalks and fennel pieces. Cover with the remaining salt and pat down to pack tightly and evenly around fish. Cook fish for 20-30 minutes until the salt has formed a hard crust, then remove from oven. Be careful, as salt will be very hot. Set aside for about 30 minutes.
3.

Meanwhile, prepare the sott'olio. Blanch the peas and broad beans in boiling salted water for 5 minutes, drain, then place in a bowl and cover completely with oil. Tear herbs and add to the bowl with lemon zest. Season to taste and stir to combine.
4.

To make mayonnaise, combine yolks, mustard, lemon juice and salt and pepper in the bowl of a food processor and blend until smooth. With the motor running, add the oil in a slow, steady stream until mixture thickens, then add tarragon leaves and pulse to combine.
5.

Spoon sott'olio onto plates. Carefully remove fish crust and skin, then place pieces on sott'olio. Top with mayonnaise and scatter with reserved fennel fronds.