Roast salmon with hasselback potatoes and beurre blanc recipe

Christmas dinner recipes Dec 3, 2021

  • Serves 6
  • 25 mins to prepare and 35 mins to cook
  • 761 calories / serving

Ingredients

  • 1.2kg new potatoes, large ones halved
  • 2 large fennel bulbs, cut lengthways into sixths
  • 2 tbsp olive oil
  • 100ml white wine vinegar
  • 1 echalion shallot, finely diced
  • 150g unsalted butter, cut into cubes and kept cold, plus 1 tbsp, softened
  • 1 whole side of salmon (1kg)
  • 15g dill, finely chopped
  • 1 lemon, zested

Directions

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut thin slits into each potato with a sharp knife, stopping about two-thirds of the way down. Toss them with the fennel in a large mixing dish with the olive oil until completely coated. Place the fennel in a large roasting tin and roast for 30-35 minutes, stirring occasionally, until lightly caramelized and beginning to crisp.
  2. Meanwhile, in a pan with 100ml water, combine the vinegar and shallot. Bring the water to a boil and then reduce by two-thirds (it will take 5-8 mins). Strain into a jug, reserving the shallot; set aside.
  3. 1 tbsp softened butter, rubbed all over the salmon flesh, seasoning well Remove the roasting tin from the oven, push the vegetables to one side, and place the salmon, skin-side down, diagonally across the tin in the empty space. Preheat oven to 350°F and roast for 25 minutes.
  4. In the meantime, place 2 tablespoons of the vinegar reduction in a bowl set over a pan of gently simmering water over medium-low heat, making that the water does not touch the bowl. After the reduction has warmed up, whisk in a cube of cold butter until it has melted.
  5. Repeat until the mixture thickens slightly and becomes glossy, adding 1 cube at a time and whisking constantly (about 4-5 mins). Then, 4-5 cubes at a time, add the butter. Taste and season with salt once all of the butter has been added; reduce even more if you want it to be sharper.
  6. You can also add a little of the shallot that was set aside for texture. Remove the sauce from the heat and keep it warm until ready to serve, using a piece of clingfilm to prevent a skin from forming on the surface.
  7. Serve the salmon with the potatoes and fennel, garnished with dill and lemon zest. Stir the beurre blanc and serve on the

Tags

Master Chef

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