Also called sea trout, though it is not exactly salmon, trout or seagoing. With its firm but delicate pink flesh, it is said to combine all the virtues of trout and salmon. It weighs anything from 1 ½ to 4 lb (675 g to 2 kg), and can be cooked in exactly the same way as salmon (see above).
Basic fish batter
These quantities should be enough for 4 pieces.
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(serves 4 people)
1 1/2 lb middle-cut salmon (675 g)
2 oz butter (50 g)
2 bayleaves
Salt and freshly-milled black pepper
Pre-heat the oven to gas mark 250′ T (130°C)
Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil.
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The salmon has a fascinating career. Once matured—that is anything between 2 and 7 years old—it will always return to the river to spawn, sometimes to the exact spot where it was itself halt heel. Unfortunately once a salmon enters the river it stops feeding and starts to deteriorate in quality. So commercially-sold salmon are always caught in the estuary just as they leave the sea.
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