Serve this delicate salmon with boiled potatoes and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.
Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.
Cooking time: About 35 min.
Should not be frozen.
50-75 g [1,75-2,5 oz] butter
grated peel and juice of 1/2 lemon (scrub the lemon
well under warm water before greating the peel)
2 teaspoon chopped fresh or 1 teaspoon dried tarragon
or 1 tablespoon chopped fresh parsley
1/8 teaspoon of freshly grated pepper
2 slices of salmon at approx. 175 g [6 oz] each, buy slices
buy slices from the middle of the salmon
1 teaspoon salt
4 tablespoons white wine (optional)
lemon wedges and fresh tarragon leaves for decoration
 Stir the butter soft and stir in lemon juice, little by little. Add lemon peel, estragon or parsley and pepper. Stir till well mixed. Put it aside.
 Rinse the salmon slices in cold water, remove any blood residues. Wipe them with coarse kitchen paper.
 Take a large double layer of thick aluminum foil and butter the center well with the lemon butter. Sprinkle salt on both sides of the salmon slices and place them on the butter. Put the rest of the lemon butter on the slices in dollops. Fold the sides up slightly and drizzle the white wine over the fish.
 Bring the foil together to make a loose package. Turn up the edges and fold the edges together at the top. There should be some air in the package. Put the package in an oven pan or a heat proof mould. Bake the fish in the oven at 175° C / 345° F for about 20 minutes until the fish is done. Check it once during the baking, it is done when the meat easily loosens from the bones. Insert a small pointed knife in along the bone to test.
 Place the fish on hot plates and drizzle them with the broth from the foil. Decorate with lemon wedges and tarragon leaves. Server right away.