This recipe is named after a dear friend of mine, who cooked this recipe for me a couple of weeks ago.
Simple yet delightful, its preparation requires some chopping, but you can prepare your mirepoix in advance.
Serve it with steamed potatoes for a healthy family dinner.
Ingredients:
(serves 6) A B Gf
- 1 big fillet of wild salmon, approx. 3 lb.
- 3 yellow onions
- 8 stalks of celery
- 6 carrots
- 2 Tbsp. butter
- 3 Tbsp. Evoo
- ½ cup of dry white vermouth
- ½ cup of dry white wine
- Salt
- Black pepper
Preheat the oven at 380F.Wash the celery, peel and wash the carrots, peel the onions. Chop these three vegetables in small cubes and cook them in a saucepan with the butter for 20 minutes.
Transfer the cooked vegetables to an oven pan big enough to contain the salmon and spread them evenly on the bottom.
Wash the salmon and pat it dry with a paper towel. Place the salmon fillet over the vegetables, pour white wine, the vermouth and the olive oil on the salmon, grind some salt and some pepper, and bake for 25 to 30 minutes.
Serve warm.