An easy fish dish from Martin Shanahan.


  • i large fillet of salmon (skinned and boned)
  • 1 large turkey bag
  • 2 carrots
  • 1 parsnips
  • 4 large potatoes (thinly sliced)
  • 0.5 turnip
  • olive oil
  • 1 lemon (sliced)
  • thyme
  • for the hollandaise:
  • tablespoon of water
  • tablespoon of white vinegar
  • 3 egg yolks
  • butter, melted
  • sea salt
  • lemon juice


  • Slice the potatoes and leave skins on. Drizzle with olive oil and sprinkle with thyme. Place in the turkey bag which should be on a baking tray.
  • The potatoes will need to be thick enough to cook through in 20 minutes, so slice them to about 1cm in width. Place the Salmon on top of the potatoes.
  • Heat pan and chop carrots, parsnip and slices of red onion into good sized chunks and add to pan. Add sea salt then add slices of lemon and some thyme.
  • Cook for about 5 minutes or until a bit of colour appears on the veg then place into the bag with fillet of salmon and potatoes and tie tightly.
  • Put in the hot oven for 20-25 minutes depending on the thickness of the salmon and the vegetables.
  • For the Hollandaise:
  • Set a pan of water to a low heat with a bowl placed on top. To the bowl add a drop of water and vinegar. Whisk in 3 egg yolks by hand until the mix is of a creamy consistency, about twice the thickness that you started with.
  • Now add the melted butter to the mixture all the time whisking, using an electric whisk if possible. Then finish with a sprinkle of sea salt and lemon juice. Whisk again to finish.
  • To Serve:
  • Bring the bag to the table and open with a scissors and allow people to serve themselves.

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