Fresh Scottish Salmon in Buttery Court Bouillon

Preparation Time: 20 mins

  • Fresh Scottish Salmon in Buttery Court Bouillon

  • serves 4


  • 1 x 900g Side of Fresh Scottish salmon fillet, (pin bones removed, skin left on )

  • 1 tbsp olive oil 

  • 1 tbsp coarse sea salt

  • 1 tbsp coarsely ground black pepper

  • 1/2 tsp smoked 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


For the buttery court-bouillon:

  • 450ml fresh fish stock

  • 50ml Historic Roman Vinaigre

  • 1 bay leaf

  • 10g Black peppercorns 

  • 1/2 tsp sea salt crystals

  • small handful of flat-leafed parsley, leaves picked, stalks reserved

  • 6 button onions, peeled

  • 4 small carrots

  • 1 celery stick

  • 225g unsalted butter

  • 1 tsp Brown Sugar



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, Historic Roman vinaigre, 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
Serves: 4
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