Method

1. Pre heat the oven to 180ºC.

2. Lightly grease a large piece of aluminium foil and place on a flat surface, place 1/3 of the fennel and dill as a base, top with the salmon. Fill the cavity of the salmon with a 1/3 of the fennel and dill, ½ of the lemon and the butter, season with salt and pepper. Top the salmon with the remaining fennel, dill, lemon and butter, gather the foil around the fish to create a parcel, pour in the wine and season well. Completely cover the salmon with foil. Bake in oven for 50-60 minutes or until cooked to your liking.

3. For the potato salad, place steamer over a large saucepan of boiling water, cook potatoes until tender. Cut potatoes in half, place in large bowl. Add dill and enough oil to coat and season to taste.

4. For the mustard aioli, whisk egg yolks with a pinch of salt and mustard until smooth. While whisking, add oil in a thin, steady stream until dressing thickens. Add roasted garlic and lemon juice, stir to combine.
 
5. To serve, plate the whole fish with the braised fennel, surround with the potato salad, with a side dish of aioli.