Salmon With Herbs and Garlic

In this recipe salmon fillets are cut into strips 4cm wide, sautéed and served in a creamy garlic sauce.

Four people will eat:

900g of salmon
A selection of chopped herbs such as tarragon, flat-leaved parsley and dill. 75g butter
2 garlic cloves, bruised
200ml of double cream
A wedge of lemon

Cut the salmon into 4cm wide strips and roll it in the mixed herbs. Coat each strip by pressing down slightly in the herbs.

Heat the butter in a sauté pan or thick skillet and add the salmon. Cook over a moderate heat for about 3 minutes or until the fish becomes opaque. Shake the pan rather than stir the strips to avoid them breaking up.

Now add the cream and heat through to not quite boiling point. Season with salt, freshly ground black pepper and a few drops of lemon juice to ‘lift’ the sauce.

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