Method

1. Pre heat the oven to 160ºC (fan-forced).

2. Lightly grease a large piece of aluminium foil, place on a flat surface, lie the whole salmon on top of the foil, stuff the inside of the salmon with the chopped tarragon, fennel, garlic and shallots. Sprinkle over lemon zest, squeeze over the juice, dot the salmon with butter and pour over the wine, season with salt and pepper and drizzle with olive oil. Fold over the foil and seal the edges. Place on an oven tray. Bake in the oven for 50 minutes or until cooked to your liking.

3. For the sauce, heat an oiled saucepan over a medium heat, sauté the shallots, add the white wine, season with salt and pepper and simmer until reduced. Add some pan juices from the cooking fish; reduce for another 2-4 minutes. Add cream and add the tarragon and simmer until reduced to a thick rich consistency, adjust with lemon juice if required and season with salt.

4. For the fennel, heat an oiled frying pan over a medium heat, sauté the garlic and shallots for a minute, add the fennel bulbs and cook for 4-6 minutes, allowing to caramelise slightly, turning occasionally. Add the lemon juice and wine, reduce again. Add the fennel fronds and chestnuts, heat and then season with salt and pepper.

5. To serve, plate the whole fish, surround with the fennel and chestnut, with the sauce in a jug to the side.