Instructions: Melt the butter for the sauce in a heatproof bowl in the simmering oventhen skim off any foam from the surface.

Rinse the fish thoroughly inside and out making sure there are no blood clots left in the cavity.

Season the salmon cavity with salt and pepper and tuck in 3 sprigs of dill.

Rub the skin with oil and sprinkle generously with coarse sea salt.

Lay the fish in the foillined roasting tin.

If cooking a tailend piece of salmon ensure the thickest part is to the left hand side of the oven; for a whole fish position the head end to the back of the oven.

Cook for 20 to 30 minutes in the roasting ovenor until the flesh just feels firm and will come away from the bone.

Meanwhile prepare the sauce.

Put the shallot peppercorns and vinegar in a shallow heavy based saucepan about 180mm in diameter. Bring to the boil on the simmering plate and let bubble until reduced to 1 tbsp.

Allow to cool.

Place the saucepan containing the reduced vinegar on top of the cooker near the edge of the simmering plate.

Gradually add the eggs whisking constantly.

Whisk in the warm melted butter in a thin steady stream until the mixture is creamy and just thickened.

Remove the pan from the heat and continue to whisk as the mixture cools until it is the thickness of thick double cream.

Immediately strain the mixture into a cold bowl.

Season with salt and pepper and flavour with lemon juice to taste.

Add the chopped herbs just before serving.

Carefully lift the salmon out of the roasting tin using the foil and place on a warmed serving platter.

Garnish with dill and serve immediately with the warm hollandaise.

To clean the fish yourself cut oft the fins and trim the tail into a neat vshape using strong scissors. The sauce can be prepared 1 to 2 hours ahead if required; place in a heatproof jug and set aside. Stand the jug in a bainmarie (or bowl of hot water) and warm through in the simmering ovenfor 20 to 30 minutes before serving.

A whole baked salmon is a splendid centrepiece for a special occasion. Farmed salmon is wonderfully moist and oily so it responds well to this method of cooking. A classic hollandaise is the perfect complement. If possible ask your fishmonger to clean and scale the fish for you.

Serves 8

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