Oven-baked salmon with vegetables

Ingredients for 8 servings:

• 4 fennel bulbs
• 250 g shallot(s)
• 2 pointed peppers, red
• 20 mini tomatoes
• 60 ml olive oil
• e.g. salt and pepper
• 2 salmon(s), each approx. 2 kg, ready to cook
• 2 organic lemons, sliced
• 2 tbsp sautéed thyme

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

tenderly cooked using the 80 ⁰C method

Clean the fennel and slice it thinly. Peel the shallots and cut them lengthwise into wedges. Halve the pointed peppers lengthwise, remove the seeds, and cut them crosswise into pieces. Halve the tomatoes lengthwise. Place everything in a bowl and pour in half of the olive oil. Season with salt and pepper. Mix everything thoroughly. Place on the deep oven roasting pan and place it in the center of a cold oven. Set the oven to 160°C (convection oven) and cook for about 30 minutes. Now, wash the salmon, inside and out. If they are not scaled, scale them under running water using a steel scourer, applying light pressure from the tail to the head. Pat dry. Season the salmon generously inside and out with salt and pepper and rub with the remaining olive oil. Sprinkle the thyme only on the inside and stuff the sliced ​​lemons into the belly. After half an hour, turn the oven down to 80°C and wait until the temperature has roughly equalized. Then remove the tray from the oven and place the fish diagonally on the bed of vegetables. Cook for a further 2.5 hours at 80°C. Do not turn or stir. When the cooking time is up, place the tray on the table. Carefully cut a slit in the fish skin along the back and peel it off towards the belly. Now lift the pink fish flesh upwards from the lightly scored center line and vice versa. I like to use a small lasagna lifter for this. We like to eat it with boiled potatoes and mustard/dill sauce. Note: The skin that is removed is not a treat and belongs to our dog, along with the heads and fins.