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


  • 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


  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


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