Marinated salmon, olive oil, lime dressing and fennel salad – by Richard Corrigan

INGREDIENTS

(serves 18-20)

400ml lime vinaigrette

200g fennel, thinly sliced
3½ kg salmon, filleted and chilled almost to freezing point
100g picked herbs (chervil, chives, tarragon, dill)
1kg frisée and rocket
Salt and pepper

For the lime vinaigrette 200ml lime juice
1 litre olive oil
Salt and pepper

METHOD

Make the lime vinaigrette, then add fennel and marinate it for at least one hour. (For each portion, marinate 40g fennel in the vinaigrette.) Thinly slice the salmon on plate and make a circle.

Place the marinated fennel in the middle of the salmon, brush salmon with 20ml of lime vinaigrette, and season.

Place a small salad of roquette and frisée on top of the fennel and garnish with picked herbs around the salmon.

Richard Corrigan