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
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.
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.
serving amount
serves 4
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