2 sides of salmon, pin-boned,
approx. 2.5kg total
Extra virgin olive oil
Salt flakes, to taste
250g sourdough bread, crusts removed
½ cup currants, soaked in verjuice
½ cup capers, rinsed and strained
Zest of 2 lemons, finely grated
1½ cups fresh dill, chopped
1½ cups flat leaf parsley, chopped
1 bay leaf
6 black peppercorns
250g unsalted butter
4 egg yolks
Salt flakes and white pepper, to taste
1. Pre-heat the Oven on Fan Grill at 200°C with a Multi-purpose tray set on shelf position 4.
1. Tear bread into small croutons. Heat the butter in a frying pan on medium heat, Induction setting 6 until melted. Add half the bread and toast until golden. Continue with remaining half, adding more butter if required.
2. Strain currants from the verjuice and add to the frying pan along with the capers and lemon zest.
3. Remove from heat and allow to cool before mixing through herbs to combine.
1. Place one side of salmon skin side down onto a large chopping board and position the stuffing along the length of the fish.
2. Add the second side of salmon to sandwich the stuffing. Liberally brush both sides of the skin with extra virgin olive oil and salt flakes.
3. Using the kitchen twine, truss the salmon securely. Place the salmon onto a piece of baking paper and carefully slide onto the hot tray.
4. Bake for 15-20 minutes until the skin has become crisp and browned evenly.
5. Remove from the Oven, drizzle with a little olive oil and verjuice before resting in a Warming drawer on Food setting 2 for 20 minutes.
1. Place verjuice, bay leaf and peppercorns in a stainless steel saucepan over high heat, Induction setting 8. Bring to the boil and simmer for 5-6 minutes or until reduced to 2 tablespoons. Strain and set aside to cool.
2. Melt butter in a saucepan over medium heat, Induction setting 6 and cook for 5-6 minutes or until nut-brown.
3. Remove the butter from the heat and gently pour into a glass jug, leaving any residual brown solids behind. Set butter aside to cool for 5-10 minutes. If you have a digital thermometer, the temperature should register 69°C.
4. Place egg yolks and cooled verjuice mixture in a small food processor and process until the mixture has emulsified. With the motor running, add the hot nut-brown butter, a little at a time, until fully incorporated. Check the sauce for seasoning and add salt flakes and pepper, if desired.
1. Remove the twine and serve the salmon on a shared platter with verjuice hollandaise.
Hints and tips
• The salmon is served rare to medium-rare and, for this reason it is very important to use fresh and clean produce.
• If you prefer salmon well cooked, at Step 4 of salmon, leave in the Oven and reduce to 180°C. Cook for a further 8 minutes before resting.