Galantine of Sea Trout

• 1 whole Atlantic salmon or sea trout, weighing 1 kg
• 2 tbl chopped parsley

Bone the fish so that the back of the salmon or trout is left intact and the head is left on. Spread the fish flat so that the skin is on the downward side. With a very sharp knife remove the two large fillets leaving the skin intact and attached to the head. Cut each fillet in half lengthwise along the line where the upper and lower fillets meet. Remove the small bones along that line with a p