Whole salmon baked in foil

1 six-to-eight-pound, cleaned, whole salmon, preferably with head left on (see note)
1 cup thinly sliced carrot
1 cup thinly sliced onion
¼ cup thinly sliced shallots
1 cup thinly sliced celery
½ teaspoon dried thyme
Salt
8 peppercorns, crushed
1 clove garlic, unpeeled and crushed
1 bay leaf
2 cups dry white wine

Nutritional Information
- Nutritional analysis per serving (10 servings)
  699 calories; 42 grams fat; 9 grams saturated fat; 11 grams monounsaturated fat; 12 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 65 grams protein; 174 milligrams cholesterol; 515 milligrams sodium

Eight to 12 servings

Preheat oven to 400 degrees.
Select a baking sheet large enough to accommodate the fish.
Lay out a long double length of heavy-duty aluminum foil on top of the baking sheet. Place the cleaned salmon in the center of the foil and add the carrot, onion, shallots, celery, thyme, salt to taste, peppercorns, garlic, bay leaf and wine. Bring up the edges of the foil and seal as compactly and tightly as possible.
Place the fish in the oven and bake 50 minutes to one hour. At the end of 50 minutes, loosen the foil and test for doneness. The fish is cooked when the back center fin can be easily removed when pulled with the fingers. Remove from the oven.

Before baking the fish, measure it to make certain it will fit in the oven. It may be baked when placed diagonally to obtain more space. If the fish will not fit with the head left on, it will be necessary to cut it off. The head may be used for soup or discarded. The meat from a poached fish head also may be used cold in salads.

1 hour