Whole Salmon Roasted with Red Onions and Tarragon

Method

1. Heat the oven to 350°F. Scrape and wash the fish and pat it dry. Score each side two or three times.
2. Lay the fish flat in a dish and sprinkle it with the Chardonnay, ginger, chopped tarragon and pepper. Leave it to marinate at room temperature for about half an hour.
3. Lay out a sheet of heavy foil large enough to wrap the fish. Spread a third of the onion rings on it and drizzle with half the oil. Set the fish on top.
4. Open the cavity and fill it with another third of the onions, a little tarragon, pepper and salt. Close it, cover the fish with the rest of the onions and oil and a few tarragon sprigs, and seal the foil tightly.
5. Set the parcel on a pan deep enough to catch any juices and roast for about 35 minutes. It is done when the flesh inside the cavity is opaque and flakes.
6. Unwrap it carefully, since it tends to fall apart. Discard the ginger. Lay the onions on a platter, set the fish on top and garnish with lemon slices and fresh tarragon.
7. Boil the cooking juices briefly to reduce them, season, and pour a little over the salmon.