White’s Whole Salmon Baked with Tarragon and served with Beurre Blanc

Serves 6


2 to 2.5 Kg Salmon
50 Grams Butter melted
Small Bunch Tarragon finely chopped
120 Mls Dry White Wine
Juice of Half Lemon
Alternative Species: Blue Eye Trevalla, Snapper, Ocean Trout

Beurre Blanc

50 Grams Shallots finely chopped
2 Tbsp White Wine Vinegar
2 Tbsp Dry White Wine
6 Tbsp Fish Stock
2 Tbsp Double Cream
175 Grams Chilled Butter


Preheat oven to 200oc. Brush the centre of a large sheet of baking
paper with some butter. Place salmon in the centre and bring the
edges up around the fish. Mix tarragon, butter, white wine and
lemon juice together. Spoon tarragon mixture over fish and in the
cavity. Cover the fish with baking paper and make a loose parcel over
the fish. Bake for 35 to 40 minutes.

Beurre Blanc

Combine all ingredients except cream and butter in a small saucepan,
simmer until liquid has almost evaporated. Then add cream simmer
until slightly thickened. Remove from heat and whisk in butter a small
piece at a time to make a smooth sauce.
Remove fish from oven and carefully place on a serving platter.
Serve with Beurre Blanc, boiled potato, green beans and fresh crusty