Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin ...
i large fillet of salmon (skinned and boned)
1 large turkey bag
4 large potatoes (thinly sliced)
1 lemon (sliced)
for the hollandaise:
tablespoon of water
tablespoon of white vinegar
3 egg yolks
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.
Bring the bag to the table and open with a scissors and allow people to serve themselves.