Ingredients

• 1 (about 3kg) whole salmon, scaled, gutted

Court-bouillon

• 5L (20 cups) cold water
• 500ml (2 cups) dry white wine
• 2 brown onions, halved, thickly sliced
• 4 carrots, peeled, thickly sliced
• 2 celery sticks, thickly sliced
• 3-4 stalks fresh continental parsley
• 2 dried bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon sea salt flakes
• 2 tablespoons white wine vinegar

Summer vegetables

• 750g chat (baby coliban) potatoes
• 1 bunch (about 500g) baby (Dutch) carrots, trimmed
• 4 bunches asparagus, woody ends trimmed
• 500g green beans, topped

Aioli

• 2 garlic cloves, crushed
• 3 egg yolks
• 1/2 teaspoon salt
• 2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 300ml olive oil
• Salt & freshly ground black pepper

Method

• Step 1 To make the court-bouillon, place the water, wine, onion, carrot, celery, parsley, bay leaves, peppercorns, salt and vinegar in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes. Remove from heat and set aside to cool. Strain through a fine sieve into a bowl. Discard vegetables and spices.
• Step 2 Wash salmon inside and out under cold water. Pat dry with paper towel. Place in a large fish kettle. Pour over the court-bouillon so salmon is completely covered (add extra cold water if necessary). Cover the kettle with a lid and place over 2 burners or hotplates on high heat or on a preheated barbecue grill. (If cooking salmon on the stovetop it's important to place the kettle over 2 burners or hotplates of equal size to ensure even cooking.) Bring to the boil (make sure water is boiling all around the kettle). Partially remove the lid and simmer for 2 minutes. Set aside in the stock for 1-2 hours or until cooled completely. Use basket insert to lift the salmon from the water. Carefully transfer to a serving platter. Use a small sharp knife to remove the skin from the side facing upwards. Cover with plastic wrap and store in the fridge until required.
• Step 3 Meanwhile, to make the summer vegetables, cook the potatoes in a large saucepan of salted boiling water for 10-12 minutes or until tender. Refresh under cold running water. Drain well and pat dry with paper towel. Cook the carrots in a saucepan of salted boiling water for 5 minutes or until tender crisp. Refresh under cold running water. Drain well. Cook the asparagus and beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Arrange the potato, carrot, asparagus and beans on a large serving platter. Cover with plastic wrap and place in the fridge until required.
• Step 4 To make the aioli, place the garlic, egg yolks, salt, lemon juice and mustard in the bowl of a food processor and process until mixture is frothy. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until mixture is thick and pale. Taste and season with salt and pepper. Transfer to a serving bowl and cover the surface directly with plastic wrap. Place in the fridge to chill.
• Step 5 Serve the salmon with the summer vegetables and aioli.