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1
Heat oven to 200 degrees.
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2
Cut lemon in half, juice half and set aside.
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3
Chop remaining half and mix in a bowl with half the ginger, half the dill and 1/2 teaspoon mustard seeds.
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4
Season with salt and pepper.
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5
Rub outside of fish with 1 tablespoon oil.
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6
Fill cavity with ginger, lemon and dill mixture.
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7
Cut 2 large sheets parchment a good 3 inches bigger, all around, than the fish.
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8
Place the fish on 1 sheet, cover with second and crimp the sheets together to enclose the fish tightly.
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9
Place package, crimped side down, on a baking sheet.
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10
Roast for 1 hour.
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11
Meanwhile, heat remaining oil in a small skillet, add rest of ginger and the shallot and saute on low until shallot is translucent.
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12
Add remaining mustard seeds.
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13
Stir in reserved lemon juice and the wine.
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14
Cook on low 2 to 3 minutes, until slightly reduced.
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15
Stir in mustard and creme fraiche and cook another few minutes until sauce has thickened a bit.
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16
Season with salt and pepper and remove from heat.
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17
When fish is cooked, remove it to a large platter or cutting board, turning the package crimped side up.
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18
Remove top sheet of parchment.
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19
Use a spatula to lift off top layer of fish; place on a serving dish.
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20
Lift out bones.
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21
Place bottom layer of fish on dish.
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22
Gently reheat sauce, fold in remaining dill, spoon sauce down the center of each fillet and serve.
