(Baked salmon - Authentic Italian recipes)

1 1,800 kg (4 lb) fresh salmon
Salted butter
Lemon juice
Fresh or dried tarragon
White wine
Table and kitchen salt

Time:
preparation: 20 minutes
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Preheat oven to 200°C (400°F). You need the fish whole. So you have only to remove the stomach contents. Do not scale it. Use a sharp knife to make 2 or 3 diagonal slashes on each side, 0,1-1cm (1/4 - 1/2in) deep. Mix the butter (2 tablespoons) with a pinch of salt and some lemon juice. Fill the slashes with this mixture and tarragon. Season to taste with salt the inside of the fish and put also some little flakes of butter and other tarragon.
Line the grill pan with foil and sprinkle with kitchen salt and butter flakes. Place the fish on it and bake for about 15 minutes. At this point low the heat to 180°C (375°F), pour half a glass of wine on the fish and keep on baking for at least other 40 minutes or until fish is tender. Remember to baste the fish with the cooking juice once or twice.
At the end of cooking remove the head and the tail, open the fish into two halves and remove the bone. Put the two halves on the serving plate with the skin above. Use a sharp knife to remove the skin. Sprinkle the surface with the filtered cooking juice and serve.