Ingredients Needed for Whole Roasted Salmon With Olive Oil Hollandaise Sauce
2 tablespoons of vegetable oil
3 rosemary sprigs
5 oreganos sprigs
⅓ tablespoon cup olive oil
4 jalapenos peppers
5 star anise
How to Cook Whole Roasted Salmon With Olive Oil Hollandaise Sauce
- Preheat the oven to 400 degrees F/200 degrees C.
- Clean the salmon and remove its head and tail.
- Use a knife to make deep cuts through the fish’s flesh at a 45-degree angle, down to the bone.
- Heat a large skillet and add 1-2 tablespoons vegetable oil.
- Slice the lemons and 3/4 of the red grapefruit.
- Put the slices in the skillet and cook the citrus fruits on both sides until light brown.
- Line a baking tray with aluminum foil.
- Add the rosemary and the basil sprigs and drizzle with some olive oil. Add 3-4 fried citrus slices and 2 jalapeno peppers.
- Place the salmon on top.
- Fill the salmon with half of the citrus slices into and the remaining jalapeno peppers.
- Then, place the rest of the citrus slices on top of the fish, add the star anise, and drizzle with some more olive oil.
- Fold the foil, so the salmon is completely sealed.
- Bake the salmon for 30 minutes.
- Meanwhile, add the yolks in a bowl. Whisk them vigorously.
- Use the remaining 1/4 red grapefruit, as follows: add the zest and the juice in the egg mixture.
- Put water in a medium pan and bring it to a boil. Reduce heat to medium-low until the water reaches a steady simmer.
- Place the egg mixture over the pan. (the water should not touch the bottom of the bowl).
- Whisk the eggs vigorously while gradually adding the olive oil. Whisk the egg mixture until the sauce slightly thickens and doubles in volume.
- Remove the salmon from the oven when it’s ready. Slice it and serve it with the olive oil hollandaise sauce.