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Serves 8.
Ingredients
butter, for greasing
1 small bunch of dill
1kg (2lb 3oz) side of salmon fillet, skin on
50ml (2fl oz) white wine
juice of 1 lemon
salt and freshly ground black pepper
For the dressing:
½ banana shallot, finely diced
2 tsp Dijon mustard
3 tbsp white wine vinegar
150ml (5fl oz) light olive oil
1 tsp caster sugar
1 bunch of dill, chopped
To garnish:
20 asparagus tips, cut in half
100g (4oz) peeled cooked brown shrimps, patted dry
pink radishes, sliced, or pink micro herbs
Instructions
1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).
2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).
3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.
4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.
5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.
Cook time: 25-30 minutes plus resting.
Prepare Ahead:
Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.
