Stuffed salmon with potatoes and hollandaise

ingredients

• Hollandaise

  • 3 egg yolks
  • 2 tablespoon lemon juice
  • 150 gram butter, melted

• Stuffing

  • 1 cup fresh breadcrumbs
  • 1/4 cup flaked almonds
  • 1/4 cup chopped oregano leaves
  • 2 tablespoon olive oil
  • 2 garlic cloves, finely sliced

• Salmon with potatoes

  • 800 gram boneless, skinless salmon fillet
  • 6 potatoes, peeled, cut into wedges
  • 2 tablespoon olive oil

method

• Stuffed salmon with potatoes and hollandaise

  • 1

    Preheat oven to hot, 200°C. Line an oven tray with baking paper.

  • 2

    To make stuffing, combine all ingredients.

  • 3

    Slice salmon lengthways through centre of fillet, leaving 1cm of flesh joined. Fold out and press down gently.

  • 4

    Oil and season fish. Spoon stuffing along centre, roll up to enclose. Wrap tightly in plastic wrap. Chill 20 minutes.

  • 5

    Meanwhile, toss potatoes in half the oil in a baking dish. Bake 30-35 minutes.

  • 6

    To make hollandaise, combine egg yolks and juice in a heat-resistant bowl. Place over a saucepan of simmering water and whisk 1-2 minutes, until thick. Remove from heat. Whisk in butter in a thin stream. Season to taste.

  • 7

    Slice salmon into 2cm rounds. Cook in remaining hot oil 2 minutes each side. Serve with potatoes and hollandaise.