2 kg whole Atlantic salmon
1 bunch parsley, roughly chopped
1 bunch lemon thyme, roughly chopped
1 bunch basil, roughly chopped
6 garlic cloves, crushed
2 lemons cut into rounds
6-8 bulbs baby fennel, quartered
½ cup verjuice
¼ cup extra virgin olive oil
1 tbsp sea salt
1 tbsp roughly ground black pepper
Yoghurt garlic sauce
200g of full cream yoghurt
4 tbsp mixed fresh herbs
1 lemon, zested
Micro herbs, to garnish
Pre-heat the oven to 180°C.
Place the salmon on a baking tray.
In a bowl mix together the herbs, garlic, verjuice, olive oil, sea salt and pepper.
Stuff the inside of the salmon with the herb mixture and fennel bulbs.
Score the salmon flesh and place a slice of lemon in each side.
Cover the baking tray with silver foil and cook for 30-45 minutes.
Mix together all of the yoghurt ingredients and serve with the salmon.