Ọdọ-Agutan Salmon ni Herb aso

For the stock, cut 3 unpeeled onions in half and fry them on the cut surfaces in a heavy saucepan with plenty of olive oil. Remove the onions and roast the bones in the saucepan over high heat. Turn over and over again. Add the tomato paste and fry while stirring. Then add the roughly chopped vegetables and let them take on color. Deglaze with red wine. Add the roasted onion halves and the spices and fill up with water until everything is covered with liquid. Let simmer in an open pot over a gentle heat for about 3-4 hours. Pour the stock through a fine sieve, let it cool and remove the fat that has settled on the top.

Peel the potatoes and cut into match-sized slices. Heat the milk and cream in a saucepan. Squeeze the garlic cloves and season with nutmeg, salt and white pepper. Add the potato slices, bring to the boil briefly and then simmer over a mild heat for about 10 minutes. Stir occasionally. Pour the contents of the pot into an oven dish and bake in the oven at 150 ° C for about 50 minutes, until the surface is light brown and the potatoes are cooked through.

Blanch the beans in boiling salted water with the savory for 2 minutes, drain and rinse with ice-cold water. Drain the beans and let them dry. Lay out the breakfast bacon flat on a countertop. Season the bacon with a pinch of savory and divide into two equal pieces. Wrap five beans each in a strip of bacon. Fry the bacon bean packets in a non-stick pan with a little olive oil and keep warm.

Chop the herbs for the gremolata. With a zest cutter, peel the skin of two untreated lemons thinly. Mix the herbs, lemon zest and some sea salt together and pour into a flat, wide bowl.

Pat the lamb salmon dry and parry, i.e. free from fat and tendons. Heat the olive oil in a pan and fry the meat on each side for about 2-3 minutes. Take the meat out of the pan and put it in the oven at 80 ° C. Pour off the fat and deglaze the pan with port wine. Stir in mustard and pour in the stock. Let the liquid reduce again and again so that it has a syrupy consistency at the end.

Take the lamb salmon out of the oven and turn in the gremolata. Cut the meat into slices and serve on preheated plates with the potato gratin, beans and the sauce reduction.