- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: easy
- 2 salmon, each 900g, pin bones removed, skin left on
- 1 tbsp olive oil
- 1 tbsp coarse sea salt
- 1 tbsp coarsely ground black pepper
- 1/2 tsp paprika
- small bunch of rosemary, chopped
- small bunch of thyme, chopped
- grated zest and juice of 1 lemons
- 2 cloves garlic, cut into fine slivers
- 1 tbsp brown sugar
For the buttery court-bouillon:
- 450 ml fresh fish stock
- 50 ml white wine vinegar
- 1 bay leaf
- 10 g black peppercorns
- 1/2 tsp coarse sea salt
- small handful of flat leaf parsley, leaves picked, stalks reserved
- 6 button onions, peeled
- 4 small carrots
- 1 stick celery
- 225 g unsalted butter
1. Preheat the oven to 180°C/gas 4.
2. Brush the salmon fillets with the olive oil and season with the sea salt and coarsely ground pepper.
3. Place one salmon fillet skin side down in a greased roasting tray. Sprinkle over the paprika, rosemary, thyme, lemon zest and juice, garlic and brown sugar.
4. Place the second salmon fillet over the first, flesh side-down. Press down evenly or tie the two fillets together.
5. Bake the salmon for 25-30 minutes until cooked through.
6. Meanwhile, make the court-bouillon, place the fish stock, vinegar, bay leaf, peppercorns, salt and parsley stalks in a large saucepan.
7. Bring to the boil, reduce the heat and simmer until reduced by three-quarters.
8. Add the button onions, carrots and celery. Simmer gently for 4 minutes, making sure the vegetables remain al dente.
9. Gradually mix in the butter, incorporating thoroughly with each addition.
10. Place the salmon on a serving dish and sprinkle with the parsley leaves. Serve the court-bouillon in large bowls with the salmon.
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