The easiest way to cook a large piece of salmon is to pop it in a roasting tin with some stock, cover it with foil and bake. (Add a splash of dry vermouth or white wine if you like too!)

 

SERVES 8 PREP 10 MINS

COOK 20 MINS

 

50g butter

1kg boneless salmon side

2 lemons

400ml vegetable stock

200g jar hollandaise sauce, with a touch of lemon

200ml carton half fat crème fraiche

1 small bunch tarragon, chopped

Finely grated zest and juice of 1 lemon

 

1 Heat the oven to 200°C or Gas 6. Line a roasting tin with a sheet of foil. Rub some of the butter on the foil. Lay the salmon on the foil, skin-side down. Season, then sprinkle with juice of 1 lemon.

2 Pour over the vegetable stock. Dot with the rest of the butter, cover with foil. Roast for 20 minutes until the fish is tender, flaking and just turning golden. Lift out from the liquid and serve the salmon warm or cold.

3 Whilst the salmon is cooking, mix together the hollandaise sauce, crème fraiche and tarragon. Gently warm in a bowl over a pan of simmering water, or serve cold if you prefer.

 

Per serving: 447 cals, 37g fat (18g saturated), 1g carbs

 

TWO FOR ONE

It’s much cheaper to buy a large piece of salmon than individual fillets