'Blazed' Salmon a la Lapland
Place some small dry logs onto the fireplace and light the fire. At the beginning keep the air regulating damper in the open position. Add logs a couple at a time. When the logs are properly burning, you can close the air regulating damper a bit.
Place a generous amount of aluminium foil over the bottom and top edges of the grill grid. The foil will allow any fat from the fish to drip into the fire, and the surround- ings of the grill will stay clean. Place the fish onto the foil with the skin side down, grease the fish with butter, and use the grate of the grill grid to secure the fish. Place the grill grid at an angle towards the fire. You can find the right distance by testing: if the heat does not burn your hand right away, then the temperature is right for blazing.
During the process brush the fish occasionally with melted butter to prevent it from drying out or sticking to the grat- ing. If one end of the fish cooks faster, rotate the grill grid to even out cooking. ‘Blazing' time depends on the thickness of the filet and the closeness of the grill grid to the fire; 15 - 20 minutes on average.