Herbed salmon in a creamy garlic sauce, and all ready in 30 minutes!
• 450g/1lb salmon fillets, about 2.5cm/1 inch thick
• 6 table spoons chopped herbs: tarragon, chervil, dill and parsley
• 50g/2oz butter
• 1 clove of garlic, squashed flat
• 4 tablespoons crème fraîche, double cream or even Mascarpone cheese
• Lemon juice
Ingredients for two
1) Cut the salmon fillets into pieces across their width, about 4cm / 1.5 inches wide.
2) Scatter the chopped herbs on a plate and roll the salmon pieces in them, pressing down on them to make them adhere to the fish.
3) Melt the butter in a shallow pan over a medium heat and add the garlic.
4) When the butter starts to foam, place the herbed fingers of fish into the pan. Cook for 2 – 3 minutes or just until the fish becomes opaque. By now the butter will be slightly brown in parts and fizzing wildly.
5) Stir in the crème, cream and leave to melt into the butter. Season with black pepper, and salt if you wish.
6) Just before you scoop the fish out of the pan squeeze a little lemon juice into the sauce: it will lift its flavour and prevent the sauce from becoming cloying.
