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1
Trim the fish and rub the inner cavity with a little salt.
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2
Tuck in two sprigs of tarragon and one of parsley.
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3
Take two large rectangles of silver foil and brush one with melted butter.
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4
Lay the salmon on it pull up the edges then pour over the glass of wine.
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5
Lay remaining parsley on top and season with salt and pepper.
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6
Bring the sides of the foil up and over the salmon and seal tightly.
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7
Seal ends then wrap salmon in the second layer of foil.
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8
Preheat the oven to 220C/425F/Gas Mark 7.
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9
Bake the fish for 30-40 min till just cooked.
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10
Transfer to a serving dish.
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11
Skin the salmon if you want.
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12
The cucumber can be partially prepared in advance.
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13
Peel then cut into four pcs.
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14
Halve each one lengthwise and remove seeds.
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15
Slice each piece into crescents about 1/2 cm thick.
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16
Cook in salted boiling water with a sprig of tarragon for four min then drain thoroughly.
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17
When the salmon is ready reheat the cucumber in the butter season and stir in the parsley.
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18
Spoon around the salmon.
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19
Make the hollandaise quickly in the food processor when the salmon is nearly ready.
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20
Heat the butter till it has melted and is warm but not beginning to colour.
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21
Mix the egg yolks water salt pepper and a slug of lemon juice or possibly vinegar in the processor till smoothly amalgamated.
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22
Keep the blades whirring and start to add in the butter in a slow trickle.
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23
When you have incorporated about half add in a little more lemon or possibly vinegar then carry on with the butter increasing the flow slightly.
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24
Stop pouring when you get to the cloudy sediment at the bottom.
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25
Stir in the tarragon then taste and adjust seasoning adding more tarragon if it needs it.
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26
Pour into a bowl and set over a pan of warm water to keep hot making sure which the base of the bowl is not in contact with the water.
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27
Serve as soon as possible with the salmon and cucumber.
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28
Serve with lots of new potatoes turned in butter and sprinkled with minced parsley.
