Cut the salmon into finger-thick slices, season with salt and pepper and turn in the flour. Heat 2 tablespoons of butter in a pan and fry the slices until golden.

When the meat comes off the bone, remove it from the pan. Remove the bones and keep the fish warm. Heat 2 tablespoons of butter in a pan and fry the onions until golden, pour in the fish stock, bring to the boil and reduce a little. Fold in the parsley.

Arrange the fish and pour the sauce over it. Jacket potatoes also taste good.