Slow Roasted Salmon w Sauce Ravigote

 

Ingredients:

½ C fresh continental parsley leaves, firmly packed, finely chopped

¼ C fresh mint leaves, finely chopped

¼ C fresh dill sprigs, finely chopped

¼ C fresh chives, finely chopped

30g baby cornichons, finely chopped

1 French shallot, peeled, finely chopped

1 lemon, rind finely grated, juiced

2 T baby capers, drained

2 T white balsamic vinegar

2 t Dijon mustard

Pinch caster sugar

¾ C extra virgin olive oil

1.4kg pinboned salmon fillet

Baby herbs, to serve

Lemon zest, to serve

 

Method:

1. Preheat the oven to 80°C/70°C fan forced. Position oven rack in centre of oven. Place a 1m piece of baking paper on a large baking tray, allowing the sides to overhang.
2. Place the parsley, mint, dill, chives, cornichons, shallot, lemon rind, 2 T lemon juice, capers, vinegar, mustard, sugar and 2/3 C of the oil in a bowl. Season and stir well to combine.
3. Place salmon on the tray in the centre of the baking paper. Drizzle with remaining oil and 1 T lemon juice. Season well. Fold over the long and short sides of baking paper to enclose. Tie with string at 10cm intervals to secure. Bake for 50-60 minutes for medium or until cooked to your liking. Transfer to a platter. Spoon over two-thirds of the sauce ravigote. Sprinkle with the herbs and zest. Serve with the remaining sauce on the side.

 

Recipe adapted from taste.com.au

Serves 4.

 

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