Cut a pocket down the center of the fish and stuff with parsley. Butter aluminium foil and form a loose envelope around the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon and season. Pour over the cider and the cream, then seal the foil along the top, leaving only a small vent.

 

Bake for l-l/4 hours at 350 degrees F, 180 degrees C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.