This old family recipe hearkens back to Philippe’s childhood: « On Sunday in Autumn we were often welcomed back from church with the warm scent of slow-cooked salmon. My mother found this a convenient, practical dish.» It only takes about ten minutes of assembly, followed by 1 hour on very low heat (without supervision). The heat is, in facts, so low that it’ll be good if you leave it on the stove even longer.
- 1 piece of salmon tail, about 3lbs
- Salt to taste
- 3-4 cups vegetables (carrots, celery, onion, leek, fennel, etc.)
- 3 tbsp coconut oil or clarified butter
- ½ cup vermouth or white wine
- 1 lemon
- 4 tbsp fruity olive oil
- Fennel leaves (opt.)
Spices for fish
Rinse salmon and dry with a paper towel, grind spices for fish. Salt fish to taste and seasoned with half the spices.
Cut vegetable into cubes or matchsticks, depending on your preference. Place in small, enamel cast iron-pot or heavy pot. Add oil, remaining spices and a pinch of salt. Sweat vegetables on medium heat for 5 minutes.
Place salmon on top of vegetables and pour in vermouth. Place a few thin slices of lemon on top of the salmon. Add 2 tablespoons lemon juice. Bring to a boil.
Cover and gently simmer on very low heat until salmon is flaking nicely and vegetables are melting into a saucy juice, about 1 hour. Alternatively, you can simmer the salmon in an oven at 325°F
Pour in olive oil around the end of cooking and gently shake the pot to incorporate it into the cooking juices, let stand 15-30 minutes before serving. Garnish with fennel leaves, if available.