Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole 7-8 lb. salmon
Salt

-----------------------FOR THE BUTTER----------------------------
1/2 Lemon (juice only)
1 Green-black lobster brain OR
4 tb Reduced lobster stock *
6 oz Butter

*Note: Lobster stock should be made from shells and heads, then
heavily reduced to make 3-4 tablespoons.

Scale, gut and wipe the fish. Rub the inside cavity with salt. If
you have a fish kettle, steam the salmon whole over boiling water for
30-35 minutes (making sure the water is kept topped up). Or wrap the
fish in lightly oiled foil and bake it in the oven for an hour at 325
F (170 C) gas mark 3. Leave it to rest while you make the butter.

Warm the lemon juice in a small basin over a saucepan of simmering
water. Beat in the nuggets of cold butter, adding more as each one
melts. Do this gently ~ it can split if you overheat it (revive it
with a quick splash of cold water). When you have an unctuous smooth
sauce like thin cream, sieve and whisk in the green goo from the head
of the lobster - which immediately turns the butter a wonderful
orange-pink.

Serve the salmon when it is just cool but still sweet-flavoured and
full of its own juices, with piping hot baked potatoes and warm
lobster butter.

Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias

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