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Salmon Cutlets with Anchovy Butter

ingredients

serves 4
4 anchovy fillets
20 ml (1 1/2 tbsp) milk
50 g (2 oz) butter
pepper and Tabasco to taste
a little oil
4 salmon cutlets
parsley sprigs
4 lemon wedges

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.

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