Wild Salmon from Oven

Summary

Ingredients

• 1 salmon, (wild salmon or salmon trout), approx. 900 g
• salt and pepper
• 3 sage leaves
• 1 bay leaf
• 1 sprig lavender
• 1 medium carrot (s)
• 70 g butter
• possibly wine, white and / or lemon juice

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Instructions

1. The head and fins are removed from wild salmon (I prefer frozen goods because the fish is gutted, cleaned and frozen immediately after being caught) (universal scissors, poultry scissors or a powerful knife are best for this).
2. The fish is placed in a mold lined with 50 cm aluminum foil. Add salt and pepper from the mill outside and inside. Add herbs to the inside of the fish as available. I prefer fresh herbs from the garden: 3 - 4 leaves of sage, 1 bay leaf, a sprig of lavender.
3. Cut 1 carrot lengthways into thin slices and add to the fish. You can also use organic lemon pieces or tomato pieces. A small amount of white wine does no harm either - but, like lemon or tomato, it is not necessary.
4. Pour approx. 70 g butter in blobs into the interior and on and under the fish. If you don`t like butter, use a good vegetable oil.
5. Now wrap the fish well with the aluminum foil. Piercing with a needle is not recommended. Cook in a preheated oven at 180 ° C for about 45 minutes.
6. I prefer boiled potatoes and / or herb butter bread with it.
7. That doesn`t mean much work, the flushing work is limited. The skin is quite edible and the fish does not have to be scaled beforehand.