The day before, cleanly remove the salmon and fillets from the backbone and parry. Cut the garlic into thin slices, clean the herbs and coarsely chop both with the juniper berries, allspice, pepper and cloves in a mortar. Rub the meat with it and seal it with plenty of oil in a freezer bag. Set aside and turn now and then.
Chop the bones into small pieces and brown them in a little oil. Deglaze with plenty of water (a good 1.5 to 2 l, depending on the size of the casserole) and pour in, simmer for at least an hour. Then strain into a fat separator, throw away the bones and paring, put the stock without the fat in the saucepan and reduce greatly (to about 1/2 l). Let cool down. The stock should be gelled the next day.
On the day of preparation, take the fillets out of the bag and wipe them off well. Add the oil, herbs and grains to the stock. In a saucepan, fry the finely chopped roasted vegetables (carrot, celery, leek and parsley root), briefly toast the tomato paste, deglaze with the wine and pour in the stock. If necessary, add a little more water and let the stock simmer.
Preheat the oven to 80 ° and place a plate in it. Halve the deer ax and brown in pairs on all sides, then place in the oven. After 15 minutes, fry the fillets and add them for another 5 minutes.
When the meat is resting, pour the sauce through a pointed sieve into a fat separator and pour the defatted liquid back into the saucepan. Season to taste with elderberry jelly, salt and pepper. There is no need to bind if you purée some of the roasted vegetables in the sauce.
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