4                 8 oz pieces of Salmon or Trout
     1                 red onion, sliced thin
     1 TB           lemon pepper
     1/8 cup      dry white wine
     4 oz.           Butter

Place a piece of tin foil on the table. Lay the fish down, meat side up. Sprinkle with the wine, onions, pepper and butter. Fold up the edges being careful not to let the wine ooze out and place over the grill or campfire for about 15 minutes. A super side dish is steamed veggies.

That lemon pepper is one of my favorite spices to use for fish. It is available at your local grocer. Perhaps the best tip I can give you for cooking seafood is to make sure the fish is fresh, because that can make all the difference in the world. If you can't find Salmon or Trout, Whitefish can easily be substituted. And as always, a creative cook is a good cook.
 
 
 

 
What you need...
 

 1 whole  Salmon (4lb ish), Skinned, boned and filleted
 1 oz         Butter
 1 medium Leek, trimmed and thinly sliced
 5 oz         Mushrooms, wiped and diced
 Salt and fresh ground black pepper
 1 tbs.      Tarragon, fresh and chopped
 4 oz        Cream Cheese
 2 oz        White bread crumbs
 2lb          Puff Pastry
 Beaten egg to glaze

Heat the oven to 400 degrees F then prepare the filling. Melt the butter in a pan and cook the leeks and mushrooms until softened.  Season to taste, then mix in the tarragon, cream cheese and bread crumbs.

Check the Salmon for any stray bones (remove as necessary).  Sandwich the two fillets together with the filling.

Getting near now - roll out the pastry on a lightly floured surface and cut out a fish shape large enough to put the sandwiched salmon on.  Transfer your first fish shape onto a baking sheet that you have already lined with baking parchment.

Place the fish on the pastry, brush the edged with beaten egg, roll out remaining pastry, Cut out another fish shape.  Lift over the salmon and press the edges together to seal.

With a sharp knife and all your artist prowess at the ready mark the top with a fish scale pattern, tail, head mouth and eye.

Glaze with beaten egg, put in oven and bake for 45 minutes while you enlist (or bribe) some poor sole to "Wash Up" and generally tidy round.

Pop back into the kitchen with your glass of Riesling and if the pastry is well risen and golden it's time to serve with a flourish.