This Welsh recipe is a delicious way of serving salmon hot.
Season the salmon well inside and out with salt and pepper and rub in the nutmeg. Tuck the buttered bay leaves, rosemary and cloves into the gullet or, if using a cut of salmon, put the bay leaves underneath and then the other spices and herbs on top. Rub the
Put the tablespoon of butter, cut into small pieces, the slices of orange and lemon and the vinegar into a saucepan. Let the mixture boil up quickly and reduce on a fast flame until the fruit slices are soft and slightly brown at the edges and the gravy is reduced by about half. Serve separately in a sauceboat, first removing the lemon and orange slices and placing them alternately along the back of the fish.
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