Citrus and Ginger baked Salmon

Citrus and Ginger baked Salmon

1 orange
2 lemons
a knob of ginger
1 side of salmon
4 cloves of garlic
2 star anise
a small handful of fresh dill
half a glass of white wine
a drizzle of olive oil

a big handful of new potatoes
2 eggs
1 tbsp of Dijon mustard
rapeseed oil (150-200ml)
3 spring onions, thinly sliced
a small handful of capers, roughly chopped
a handful of fresh parsley

Preheat the oven to 220ºC.
Slice the orange and lemons into slices, and the peeled ginger into thin rounds. Grab enough foil to generously cover the fish and use it to line a baking tray. Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise. Pick a few sprigs of dill to lay on the fish too. Pour in the white wine and drizzle over a little olive oil. Season everything with salt and pepper. Wrap the foil into a tent around the salmon. Bake the salmon in the oven for 20 minutes, until just flaking. Grab a big pan of salted water and chuck in the potatoes. Heat to a boil and cook for about 15 minutes, until soft all the way through.
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt. Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly. chop the parsley and slice the spring onions. Drain the potatoes, then toss with the mayo, spring onion, capers and parsley. Squeeze in a little lemon juice to season if required. Remove the salmon from the oven and open up the tin foil. Serve the salmon in the foil on a big board with the potato salad.