Wild Salmon from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- I prefer boiled potatoes and / or herb butter bread with it.
- 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.
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