184: Baked salmon, p234

I didn't have a 'vast piece' of wild salmon, but substituted with a couple of large fillets instead, which I wrapped side by side in foil, pretending they were a larger piece... Easy as pie this one, and we ate it warm (too impatient/hungry to wait for it to be cold) with lashings of homemade mayonnaise, and new potatoes. I wasn't going to buy a whole bottle of Pernod for 'the merest drip' to add to the mayonnaise, so I used vermouth as suggested by Maggie Don, who used the online version of this recipe, with vermouth instead of Pernod. Took c.20-25mins to cook through, but cooking en papillote (well, wrapped in foil at least) meant that the fish stayed moist. A light dish which I should have gotten done much earlier in the year - Spring or Summer, as in the book - rather than on a day of the year when we have a good four inches of snow on the ground!