Salmon Steaks in Herb Blankets

Directions

Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly.

Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt.

Cover and set aside in a cool place until ready to cook.

To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375 to 400 F (190-200 C) gas mark 5 to 6 for 20 to 25 minutes until the fish is hot and tender.

While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs.

I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon.

You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own.

Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs.

Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs.

Serve with wedges of lemon and steamed new potatoes.