Cold poached salmon with herb mayonnaise

Salmon - Part 3.

A savoury baked delight.

Ingredients (serves 2):
1 piece fresh salmon fillet
1 bunch each of fresh dill, parsley and chervil
2 tbsp white wine
1 tbsp olive oil
1/4 tsp salt
Ground black pepper
Asparagus, grilled

For the mayonnaise:
2 egg yolks
170ml extra virgin olive oil
Juice of half a lemon
1 tsp fresh dill, finely chopped
1 tsp parsley, finely chopped
1 tsp chervil, finely chopped
A pinch of salt
Ground white pepper

Method:
1. Preheat oven to 150 deg C. Slice the fillet sideways so it opens up like a book.
2. Place the herbs on the fillet and fold the top half over. Place the salmon on a piece of foil and scrunch the ends to form a boat.
3. Pour the white wine and olive oil over the fish, then add salt and pepper. Seal in a loose parcel and bake for 25 minutes. Leave to cool.
4. To make the mayonnaise, stir the egg yolks in a bowl. Add some olive oil, drop by drop, blending constantly with an electric mixer until the yolks and oil form a smooth mixture. Add the rest of the oil in a slow, steady stream, then the lemon juice, herbs, salt and pepper.
5. Remove the fish from the foil and cut into two portions. Serve with mayonnaise on a bed of grilled asparagus.

Tips:
Substitute the white wine with a mixture of 1 tbsp each of lemon juice and water.

Recipe source: Simply Her magazine (Apr 2008)