• salmon trout of 2–4 lb. (1–2 k.) weight
• butter
• parsley,

Put a large piece of butter and some sprigs of parsley, thyme, fennel, tarragon and some chives in the belly. Rub the fish all over with seasoned flour. Butter a large sheet of foil and lay on the butter some more of the same herbs. Lay the fish in the middle and wrap up in a long, neat parcel. Lay it in a baking tray and cook at 350° F., gas mark 4, for 30 minutes. Undo the paper so that the f