Serves 6
21/2-3 lb (1.2-1.4kg) fresh whole salmon trout
oil
salt and freshly milled pepper few lemon slices
Baking a whole fish in foil helps prevent overcooking: the fish remains moist and all the juices are preserved. Clean the fish leaving on the head. Rub with oil and season with salt and pepper. Place fish in the centre of a large square of kitchen foil. Arrange a few thin slices of lemon on top of the fish. Seal the foil over the top and turn up ends to completely enclose the fish in a baggy parcel. Place on a baking tray and cook in an oven heated to 350°F (180°C) or Gas no. 4, allowing 20 minutes per 11b (450g). Unwrap the salmon trout and remove the skin. Separate the flesh from the centre bone and lift the flesh away in neat serving portions. Serve with melted butter or hollandaise.