Instructions: Arrange serving size pieces of salmon in a buttered baking dish. Season with salt and pepper. Pour in enough cream to leave salmon slightly exposed. Add bayleaf, cloves, onion slices, parsley and thyme. Bake at 400/F for 25 minutes, basting occasionally. Remove salmon and keep warm. In a saucepan melt butter and stir in the flour. Gradually add 2 cups of the cream the fish was cooked in. Stir constantly until smooth and thickened.

Season with salt and pepper and the lemon juice then simmer for 10 minutes.

Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced cucumber and sliced boiled eggs.

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