|1||tablespoon butter, melted|
|1||fillet of fresh salmon (a whole side, about 2 pounds)|
|3||tablespoons dry white wine|
|1||small bunch fresh tarragon, leaves roughly chopped|
|Juice of 1/2 lemon|
|Salt and pepper, to taste|
2. Brush the fish with the remaining butter. Sprinkle with wine, tarragon, lemon juice, salt, and pepper. Bring up the ends and sides of the foil so the fish is completely encased.
3. Roast the salmon for 15 minutes or until it is cooked through (open the packet and use the tip of a knife to peek into the thickest part of the flesh). Cut the fish into 4 even pieces. Use a wide metal spatula to lift them onto dinner plates. Serve with boiled potatoes. Adapted from "Rick Stein's Complete Seafood"