Whole salmon from the oven

Ingredients for 4 servings:

• 1 salmon, whole (approx. 2 kg)
• 1 large onion(s)
• 1 large carrot(s)
• 3 tbsp butter
• 1 bay leaf
• some stalks of thyme or dried
• 1 bunch of parsley
• salt and pepper
• 4 tbsp water
• ½ cup white wine
• ½ lemon(s), the juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

as a main course for 4 people, as a starter for 6 – 8 people

Cut the onion into thin rings and the carrots into julienne strips. Sauté the onions in the butter over low heat until softened. Then add the carrot strips and herbs and sauté for another 4 minutes. Season with salt and pepper, then deglaze with the water, wine, and lemon juice. Let this stock reduce slightly for 5 minutes over moderate heat. Meanwhile, preheat the oven to 200°C. Wash the salmon (a dash of vinegar helps remove the slime) and pat dry. Spread out a large, strong sheet of aluminum foil, spread half of the vegetable stock on it, the size of a fish, and place the fish on top (if it doesn’t fit diagonally on the roasting pan, cut off the head and tail). Stuff the belly with parsley and then cover the salmon with the rest of the vegetable stock. Seal the aluminum foil – but not too tightly: there should still be some air space in the package! Place this package diagonally in the roasting pan of the oven and cook on the middle rack. Cooking time: 15 minutes per pound – or even easier and more precisely: 3 minutes per 100g. This makes about 50 minutes for a salmon weighing approximately 1700g. If the fish is to be served as a warm main course, serve with small, waxy potatoes and horseradish cream. The fish also tastes delicious as a cold main course or appetizer: simply let it cool in the foil, then fillet it and arrange it on a platter with lemon slices. Serve with various sauces, such as honey-mustard-dill sauce, apple-horseradish sauce, or aioli – it’s a matter of taste. Serve with a baguette as a side dish.