Whole Salmon Baked
with Wine and Herbs

1 x 4- to 5-pound salmon, drawn, scaled and rinsed
salt and pepper
several sprigs parsley, tarragon and chervil
1 lemon, thinly sliced
6 tablespoons butter, melted
1 1/4 Cups white wine

Sauce
1 1/4 Cups light cream
2 tablespoons butter

Preheat the oven to 325°F. Sprinkle the salmon with salt and pepper, both inside and out. Put one or two sprigs of each herb and the lemon slices inside the fish.

Brush one side of a very large sheet of foil with melted butter. Put some herb sprigs and lemon slices down the center and place the salmon on top. Draw up the sides of foil. Drizzle the remaining butter over the fish. Place a few more sprigs of herbs and the remaining lemon slices on top. Pour the wine over. Make a loose package by bringing up the sides and folding them together. Repeat with the ends. Ensure the package is well sealed. Carefully transfer to a baking sheet and bake for 1 hour.

Remove from the oven, snip off a corner of foil and tip the baling sheet to drain the juices into a saucepan. Bring to a boil and boil until reduced by half. Stir in the cream. When it bubbles, simmer until the sauce thickens. While the sauce is simmering, undo the top of the package. Use a blunt-ended knife to remove the skin and fins. Use the foil to turn the salmon onto a serving platter. Remove the remaining skin and fins. Carefully scrape away any dark pieces of flesh, if you wish.

To finish the sauce, stir in the butter and season. Serve immediately, accompanied by the sauce, or keep warm by covering loosely with the foil.
SERVES 6-8