Grand salmon with anchovy and capers

Serves: 20

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Total Time: 80

Prep Time: 20

Cook Time: 60

• 2 tablespoon(s) each finely chopped dill,
• chives and flat-leaf parsley
• 1 teaspoon(s) fennel seeds, coarsely ground
• sea salt, black pepper
• 1  x approx 3kg salmon, cleaned and scaled, head and tail removed depending on the size of your oven
• 4 tablespoon(s) extra-virgin olive oil
• juice of 1 lemon
• 3 tablespoon(s) white wine

Method

1. Heat the oven to 220°C (200°C fan oven) gas mark 7, and heat the grill. Combine the herbs and fennel seeds with a teaspoon of salt and about the same amount of ground black pepper. Score the salmon flesh diagonally on both sides at 5cm intervals with deep slits and season the fish with salt and pepper.
2. Lay a double thickness of foil on top of your grill pan so it is a little longer than the fish. Lay the salmon on top, cupping the edges of the foil, and grill one side for 3-4 minutes until the skin blisters and colours, then stuff half of the herbs into the slits. Turn and repeat with the other side.
3. Pour over the olive oil, lemon juice and wine and roast for 40-45 minutes. Check whether it is cooked by slipping a sharp knife between the backbone and the flesh. The flesh should lift off the bones with ease - if it clings or looks translucent, it needs a little longer.

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