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Baked Scottish salmon with buttery court-bouillon

From Good Food Live
Alan Coxon's spiced salmon fillet served with a buttery court-bouillon make a truly splendid dish, ideal for dinner parties

Baked Scottish salmon with buttery court-bouillon

Method

1. Preheat the oven to 180°C/gas 4.

2. Brush the salmon fillets with the olive oil and season with the sea salt and coarsely ground pepper.

3. Place one salmon fillet skin side down in a greased roasting tray. Sprinkle over the paprika, rosemary, thyme, lemon zest and juice, garlic and brown sugar.

4. Place the second salmon fillet over the first, flesh side-down. Press down evenly or tie the two fillets together.

5. Bake the salmon for 25-30 minutes until cooked through.

6. Meanwhile, make the court-bouillon, place the fish stock, vinegar, bay leaf, peppercorns, salt and parsley stalks in a large saucepan.

7. Bring to the boil, reduce the heat and simmer until reduced by three-quarters.

8. Add the button onions, carrots and celery. Simmer gently for 4 minutes, making sure the vegetables remain al dente.

9. Gradually mix in the butter, incorporating thoroughly with each addition.

10. Place the salmon on a serving dish and sprinkle with the parsley leaves. Serve the court-bouillon in large bowls with the salmon.

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Serves: 4

Prep: 25 min
Cook: 30 min

Ingredients
2 salmon fillets, each 900g, pin bones removed, skin left on
1 tbsp Olive oil
1 tbsp coarse sea salt
1 tbsp coarsely ground black pepper
1/2 tsp Paprika
small bunch of Rosemary, chopped
small bunch of Thyme, chopped
grated zest and juice of 1 lemon
2 garlic cloves, cut into fine slivers
1 tbsp brown sugar

For the buttery court-bouillon:

450ml fresh fish stock
50ml white wine vinegar
1 bay leaf
10g Black peppercorns
1/2 tsp sea salt crystals
small handful of flat-leaf parsley, leaves picked, stalks reserved
6 button onions, peeled
4 small carrots
1 celery stick
225g unsalted Butter