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Salmon au Four

11 servings

Ingredients

• 2.5 kg fresh salmon
• bacon strips, fine (a little)
• anchovy strips (a little)
• lemon zest (a little)
• 0.5 L water, boiling
• 2.5 tbsp butter
• onions (a little)
• salt (a little)
• spice (a little)
• crayfish butter (a little)
• anchovies, finely chopped (a little)
• lemon juice (a little)
• bouillon or water (if needed) (a little)

Instructions

1. Serves 10-12 people.
2. Rinse a piece of fresh salmon weighing 2-3 kilograms, split it, and lard both sides with fine bacon strips, anchovy strips, and lemon zest.
3. Place both pieces side by side in a pan, pour in about ½ liter of boiling water, add butter, onions, salt, spices, and lemon zest, and steam the fish for a generous half hour in a moderately hot oven, basting frequently.
4. As soon as the flesh separates from the bone, the fish is cooked.
5. Pour crayfish butter over it when serving.
6. If the fish sauce in the pan has reduced significantly, add some boiling water or bouillon and deglaze the pan.
7. Season the sauce with finely chopped anchovies and lemon juice and serve separately in a sauce boat with the salmon.

Modernized from a treasured 19th-century German cookbook.