Whole Salmon from Oven
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 salmon, whole (approx. 2 kg)
- 1 large onion (s)
- 1 large carrot (s)
- 3 tablespoon butter
- 1 bay leaf
- some stalks thyme or dried
- 1 bunch parsley
- salt and pepper
- 4 tablespoon water
- 0.5 ½ cup white wine
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Cut the onion into fine rings and the carrots into julienne (fine strips). Sweat the onions in the butter over low heat until they are soft. Then add the carrot strips and herbs and cook for another 4 minutes.
- Salt, pepper and then deglaze with the water, wine and lemon juice. Let this brew boil down for 5 minutes at not too high a heat.
- In the meantime, preheat the oven to 200 ° C. Wash the salmon (with a dash of vinegar the mucous layer comes off even better) and pat dry.
- Spread out a strong, large aluminum foil, spread half of the vegetable stock on it the size of a fish, place the fish on top (if it does not fit diagonally on the juice pan, cut off the head and tail). Fill the belly with parsley and then cover the salmon with the rest of the vegetable stock.
- Close the aluminum foil - but not too tightly: there should still be a bit of air in the pack! Place this package at an angle in the oven`s juice pan and cook on the middle rack. Calculation of the cooking time: 15 minutes per pound - or even easier and more precisely to calculate: 3 minutes per 100 g. That makes about 50 minutes for a salmon of approx. 1700 g.
- If the fish is to be a warm main course, serve with small, waxy potatoes and horseradish cream.
- The fish also tastes very good as a cold main course or starter: Simply let it cool in the foil, then fillet and serve on a plate with lemon wedges, served with various sauces, e.g., Honey-mustard-dill sauce, apple-horseradish sauce, aioli are enough - it`s a matter of taste. Then serve a baguette as a side dish.
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