Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
Wild salmon can be prepared and cooked in the same way.
Preheat the oven to 200°C/400°F/Gas 6.
Put the lemon and dried fennel stalks inside the cavity of the fish. Cover the bottom of the baking dish with half the salt and lay the fish on top. Cover the fish completely with the remaining salt.
Mix the flour into a thin paste