For baked salmon, you will need:

one 1.5kg salmon, cleaned and prepared
handful of roughly chopped tarragon
juice of 1/2 lemon
50g melted butter
120ml dry white wine
salt and pepper

For the sauce:

50g shallots, finely chopped
2 tbsp white wine vinegar
4 tbsp dry white wine
6 tbsp fish stock
2 tbsp double cream
175g butter, cut into small cubes
ground white pepper
salt

(serves 4)
Place a large sheet of aluminium foil onto a baking sheet. Brush the middle part of the foil with some of the melted butter. Place the fish in the center. Turn up the foil around the fish but without covering the fish.

Mix the tarragon with the rest of the melted butter, the 120ml wine, juice, and a little salt and pepper. Carefully spoon half of this mixture into the fish cavity, and the rest over the top of the fish. Now bring the foil together and fold the edges until you have a loosely wrapped parcel. Bake in a preheated oven at 220°C (425°F) for 30 minutes.

To make the sauce, put the shallots, vinegar, wine and stock into a small pan. Gently simmer until the liquid is almost totally reduced. Add the cream and allow to nearly boil. Reduce the heat and whisk in the butter, a few cubes at a time, until thoroughly mixed and the sauce thickens slightly. Add white pepper and salt to taste.

When the fish is baked, remove the skin carefully and transfer the fish onto a plate. Serve with the sauce drizzled on top.