method
1. First make the anchovy butter. Soak the anchovy fillets in the milk for 1/2 hour then mash with a wooden spoon until creamy.
2. Cream in the butter and season. Chill until needed.
3. Preheat the grill to "high". Oil the grill rack.
4. Put a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each cutlet and arrange so each gets an even heat. Grill for 4 minutes.
5. Turn the cutlets with a fish slice and place another quarter of the butter among the steaks. Grill on the second side for 4 minutes.
6. Reduce the heat and allow to cook for a further 3 minutes, less if the cutlets are thin.
7. Serve with a quarter of the remaining anchovy butter in a neat pat on top of each cutlet.
8. Garnish with parsley sprigs and lemon wedges.
