Herb-Stuffed Baked Salmon with Béarnaise Sauce

Step 1Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Peel the shallots and cut them into halves.

Step 2Cut the lemons into halves, reserving one half, then into quarters. Cut the reserved lemon half into slices. Slice the butter into slices.

Step 3Make a series of slashes on either side of the fish. Sprinkle salt and pepper into the cavity of the salmon before placing the lemon wedges, shallot halves, tarragon and thyme into the cavity.

Step 4Push the lemon slices, butter slices and a few sprigs of tarragon and thyme into the slashes.

Step 5Using kitchen twine, tie the fish at intervals to prevent the stuffing falling out.

Step 6Place a baking rack over a tray to fit either oven or barbecue. Don’t worry if the head and/or tail are hanging over slightly. Cook the salmon in your hot oven for 15 minutes, and then reduce the heat to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Bake for a further 30 minutes.

Step 7Remove and let cool slightly and then transfer carefully onto a serving platter and remove string.

Step 8To make the Béarnaise sauce, place egg yolks and white wine vinegar into blender and blend until combined and creamy. Slowly drizzle the melted butter in, blending well in between drizzles until the sauce is thickened. Add the tarragon and blend for a few seconds. Taste the sauce and add salt and pepper accordingly. Serve warm.