Roasted Freshwater Salmon with Red-Wine and Bone-Marrow Sauce

Freshwater salmon, salmon trout, brook trout and large trout all have an affinity with red-wine sauce and bone marrow; the rich earthiness of the fish marries so well with those same flavours in the wine. I first had a dish like this in France in 1984. It was served with cabbage and bacon, and I have since had versions of the dish at each of my restaurants. When I first started cooking this dish it had a red-wine butter sauce with braised cabbage and bone marrow. Then the cabbage took on a