Harrie's Herb Salmon with Garlic Cream Sauce

Ingredients
450g/1lb Salmon fillets (2.5cm/1 inch thick)
6 table spoons chopped herbs: tarragon, chervil, dill and parsley
50g/2oz butter
1 clove garlic, squashed flat
4 table spoons crème fraîche, double cream or even Mascarpone cheese
Lemon juice

Method
Cut the salmon fillets into pieces across their width, about 4cm/1.5 inches wide. Scatter the chopped herbs on a plate and roll the salmon pieces in them, pressing down on them to make them adhere to the fish.
Melt the butter in a shallow pan over a medium heat and add garlic. When the butter starts to foam, place the herbed salmon in that pan. Cook for 2 – 3 minuets or just until the fish becomes opaque. By now the butter will be brown in parts and fizzing wildly. Stir in the crème, cream or what ever and leave to melt into the butter. Season with black pepper and salt if you wish.

Just before you scoop the fish out of the pan squeeze the lemon juice lightly over the fillets. It will lift the flavour and prevent the sauce from