Slow Cooked Salmon with Mushrooms and Tomato Fondue

Step 1: Combine the tomatoes, oil, sugar, and salt and pepper to taste in a small saucepan and bring the mixture to a boil over medium-high heat. Turn the heat to low and simmer gently for about 20 minutes. (Keep warm if this is done before the salmon.)

Step 2: Meanwhile, preheat the oven to 300-degrees F. Put 1 tablespoon of the butter in a skillet and turn the heat to medium-high; when it melts, add the mushrooms, minced shallots, and sprinkling of salt and pepper and cook, stirring occasionally, until the mushrooms give up their liquid and it evaporates, 5 - 10 minutes. Put the mushroom mixture in the container of a food processor, along with the lemon juice, bread crumbs, chervil, egg, and 4 tablespoons of the butter and process briefly to combine.

Step 3: Place the fillets on a baking sheet, skin side down, and sprinkle them with salt and pepper. Smear the fish with the mushroom mixture, surround it with the slivered garlic and shallots, the bay leaf, bits of the remaining 1 tablespoon butter, and the white wine, and put the baking sheet in the oven.

Step 4: Check the salmon after 12 minutes; it should flake and an instant-read thermometer should display about 120-degree F. It may look underdone, but if it meets these two criteria, it is done. (if it is not done, or you prefer it more well done, return it to the oven for about 3 minutes more. However, be careful not to overcook to prevent it from being dry.)

Step 5: Turn on the broiler. Run the salmon over the broiler for less than a minute, just to brown the top a bit. Serve immediately, with the pan juices, garlic and shallots spooned over it and the tomato fondue next to it.