Salmon tail and mixed vegetable en cocotte
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.
Ingredients
- 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
- ½ tsp coriander seed
- ½ tsp fennel seed
- ½ tsp tarragon
- ½ tsp pepper
- ½ tsp thyme
- ½ tbsp oregano
- 1 ½ tbsp onion flakes
- 2 allspice berries
Method
-
1
Rinse salmon and dry with a paper towel, grind spices for fish. Salt fish to taste and seasoned with half the spices.
-
2
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.
-
3
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.
-
4
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
-
5
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.
