Recipe

Stuffed salmon with potatoes and hollandaise

Give your usual sweet salmon a surprising twist with creamy and zesty hollandaise, crunchy potato chunks and a tasty stuffing of almonds, breadcrumbs and garlic.

Jul 29, 2014 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
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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.

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