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Herb-Stuffed Salmon Roasted on a Bed of Fennel and New Potatoes
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This makes an impressive but easily prepared main course for a special lunch. It is also really simple to serve - just cut across the fish to make thick slices. The Watercress and Tarragon Mayonnaise (see recipe) is the perfect accompaniment. Any salmon left over is delicious cold with salad.
Serves: 6 - 8
The salmon can be stuffed up to four hours in advance and stored in the fridge, then added to the vegetables while they roast.
This recipe was first published in March 2001.