, , and 195 countries in the world sharing their cultural heritage through food. Become a contributor.

Serves: 6

This recipe is suitable for a small whole fish, from 3 to 6 pounds. Attention salmon angler: If your catch of the day is a grilse or a small salmon, you found the right recipe. See also recipe for Baked-salmon-in-the-swimming-position

Ingredients

one 5 pound whole dressed salmon
to taste salt and freshly ground pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
2 tablespoons soft butter
4 tablespoons flour
6 medium mushroom caps
1 ounce butter
1 tablespoon lemon juice

Preparation

Served cold, and decorated with shrimp and cucumber scales

Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the "swimming position". Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part. Bake 12 minutes per inch thickness. Baste the fish occasionally. When the salmon in done, transfer to a large serving platter. Remove skin from both sides. Cover with foil, and keep in a warm place. Strain the cooking liquid and reduce to two cups. Combine the butter and flour to form a smooth paste called beurre manié. Whip the mixture into the boiling stock to make a creamy sauce. Season to taste. Pour any juice from the platter in the sauce. Reduce the sauce to a medium-thick consistency. Pour a small amount over salmon. Saute the cleaned mushroom caps in butter and lemon juice.

PRESENTATION
Starting at tail end, use a fish knife and fork to cut the top fillet into serving size portions. Slide knife between the fillet and bone to lift the portions. Arrange each portion in the center of warm plates. To serve the second fillet, lift off tail and pull backbone away from flesh, removing the head all in one piece.The fillet is now boneless and easy to serve. Free skin from portions before serving. Spoon the sauce over salmon. Top with a mushroom cap. Serve with small parsleyed potatoes, and vegetables.