Salmon is known as the king of fish. It was an important part of Scottish history, so important that a Pictish craftsman carved one at Meigle by the River Isla more than 1,000 years ago. It is an easy and versatile fish to bake, but like all fish, shouldn't be overcooked.  


Ingredients

4 salmon fillets
3oz/90g butter
1 small finely chopped onion
2 slices of thin bacon
1/4 teaspoon of dried tarragon
2 tablespoons lemon juice
Buttered kitchen foil
Double cream

Method

Pre-heat the oven to 400F/200C/Gas Mark 6.  Finely chop the onion and fry in a pan until soft and golden.  Dice the bacon slices.  Add the bacon and tarragon.  Cook for two minutes and stir in the lemon juice.

Place a piece of buttered kitchen foil in an ovenproof dish.  Put the salmon fillets into the dish and cover with the onion and bacon mixture. Fold over the foil and seal well.  Bake for 15-20 minutes.  Serve with a teaspoonful of thick cream and fresh vegetables.

Photograph Courtesy of Sheilaz413.