Serves 4

For the herb butter:
100g butter
1dl chopped basil
0.5 tsp salt
2 tbsp lemon juice
0.25 tsp black pepper
1–2 cloves garlic

For the salmon:
2dl white wine
4 salmon steaks or fillet slices or butterflies
1 tbsp tarragon

For the herb butter, beat chopped basil, crushed garlic, salt, pepper and lemon juice into the softened butter. Put the butter onto cling-film, form into a sausage shape of 3–4 cm diameter, roll up and chill in the fridge until needed. Heat the wine in a frying pan, add salmon steaks and chopped tarragon and cook for 4 to 6 minutes. Put salmon on the plates. Slice the herb butter and place on the hot fish.

Watch the video:

Share ►

Tags: butter