Summary

Ingredients

• 1 salmon (wild salmon, whole)
• 6 medium potato (s)
• 4 medium carrot (s)
• 2 broccoli
• 4 medium tomato (s)
• 0.25 liter ¼ vegetable stock
• 1 cup cream
• 2 tablespoon herbs, French (or your choice), chopped
• Butter, cut into flakes
• salt and pepper

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Instructions

1. Peel the potatoes and carrots. Cut the broccoli into florets. Halve the potatoes and cut the carrots into 3 - 5 cm long pieces.
2. Cook the potatoes and carrots in salted water for about 10 minutes and the broccoli for about 3 minutes. Drain the water and distribute the potatoes and vegetables on the meat pan from the oven. Divide the salmon into about eight portions and place between the vegetables and potatoes. Wash the tomatoes, cut them crosswise and place them on the baking sheet. Now mix the stock and cream together with the herbs, salt and pepper (tip: if you love garlic, you can also add it to the stock). Pour this brew over the ingredients on the baking tray and, if necessary, spread flakes of butter on the vegetables and salmon.
3. Cook in a preheated oven at 200 ° C for approx. 30 minutes. Serve hot.
4. The recipe can also be easily prepared for a party and - when the time comes - simply put in the oven.