1 (5 lb.) salmon
3 heaping tbsp. butter
1 med. cucumber
Salt & pepper
1/2 pt. (1 c.) cream
Juice of 1 lemon
2 sprigs of parsley

Put the parsley in the cleaned gullet of the fish and rub butter over the outside. Put in a baking dish, season well and pour the cream around. Cover with foil and bake in a moderate oven (350 degrees electric; gas regulo 4) for 10 minutes to the pound. Remove from the oven and add the peeled and cubed cucumber and lemon juice. Baste well and put back in oven, uncovered, for 15 more minutes. Skin the fish before serving and pour over the sauce. The cucumber should still be a little crisp to act as a foil for the buttery salmon. It is excellent hot, but can also be served cold. Small cuts can be cooked in the same way, but should be left whole: a tail end is good for this method.