• 2 lb. salmon (middle) (approx.)
• salt and pepper
• grated nutmeg
• 2 small shallots
• 1 teasp. chopped parsley
• a little butter
• 1 small glass claret or cider (optional)
• tomato sauce

Cut the fish into 2–3 even-sized slices and place in a well-buttered fireproof dish. Season with salt, pepper and a little grated nutmeg. Chop the shallots and sprinkle over with the parsley. Dot a little butter on top of the fish. Moisten with the wine or cider (if used), and bake for about 15 min. in a fairly hot oven (375° F., Gas 5), basting the fish frequently. When done, dish up and pour some tomato sauce over the slices of salmon. Use the essence left in the dish in which the fish was baked to flavour the sauce.