Braised Lamb Salmon Ragout From the Oven

For the braised lamb salmon ragout from the oven, wash the meat, pat dry and parcel if necessary. Divide the lamb salmon lengthwise and cut into bite-sized pieces of as equal size as possible.

Carrot, onion, shallot, the garlic and celery, peel and cut into coarse pieces. Put everything in a bowl and mix with the colored pepper, dried thyme and 1 tablespoon of soy sauce.

Wash the small green pepper, cut it in half, remove the core and the fruit walls and place it with the 2 bay leaves on top of the vegetables.

Put the meat cubes on top, drizzle with the rest of the soy sauce and pour the olive oil over it. Cover the bowl with a lid so that as much air as possible escapes.

Let stand at room temperature for 2 hours at first, then refrigerate. Leave to infuse for 1 day, always keeping the lid, closed. Remove the meat from the refrigerator about 1 hour before browning to allow it to return to room temperature.

Preheat the oven to 150 degrees Celsius, heat a cast iron pot and brown the meat thoroughly. Remove the pepper and bay leaves. Add the vegetables to the meat, stirring until they take on a little color.

Deglaze with white wine and reduce a little. Pour marinade and cherry tomato juice, add rosemary, sage, marjoram, juniper berries and star anise on top, add pepper and bay leaves.

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