Oven-baked salmon with pastis and chervil sauce is served with cucumber salad and butter-steamed vegetables.
When I get hold of whole wild salmon, it's almost like birthday and Christmas Eve all at once. This one was just over a kilogram. I cleaned it, salted and peppered it, put some herbs and butter in its stomach, wrapped it in foil and baked it in the oven at 200 degrees for 40 minutes.
For the salmon, it tastes good with boiled new potatoes, cucumber salad, which you can find the recipe for HERE .
The sauce, which is one of my favorite sauces for fish, you can find the recipe for HERE .
The vegetables:
1/2 fennel in small cubes
4 carrots in small cubes
1/2 bag sugar cubes in small cubes
1/2 leek in small pieces
4 tablespoons butter
4 tablespoons water
1 ts salt
Fry everything together, stirring constantly, until there is suitable chewing resistance in the carrots.
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