Salmon cutlets with anchovy butter
Salmon for dinner? Why not. It is very healthy, full of omega3 fatty acids and tastes very nice. Moreover, you can get salmon, frozen or fresh almost everywhere in the world, thanks to fish farming. Now we vent back for some thirty years to find a nice recipe. This one comes from the cookbook Classic Fish Dishes in which you can find many good recipes.
4 salmon cutlets
4 tbsp anchovy butter
4 lemon wedges
6 anchovy fillets
2 tbsp milk
6 tbsp/75 g/3 oz butter
1 drip tabasco sauce
Pre-heat the grill (broiler) on a high heat. Oil the grill rack and place each steak to ensure even heat.
Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each cutlet. Grill (broil) for 4 minutes. 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. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each cutlet. Garnish with parsley sprigs and lemon wedges.
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