This is divine!!

Serves 2

1lb wild salmon fillets, about 1 inch thick
6 tbsp chopped fresh herbs, tarragon, chervil, dill and parsley
2 oz butter
1 clove garlic, squashed flat
4 tbsp creme fraiche, heavy cream or mascarpone cheese
lemon juice

Cut the salmon fillets into pieces across their width, about 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 the garlic.
When the butter starts to foam, place the herbed fingers of fish into the pan.
Cook for 2 to 3 minutes or just until the fish becomes opaque.
By now the butter will be slightly brown in parts and fizzing wildly.
Stir in the creme fraiche, cream or mascarpone cheese 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 a little lemon juice into the sauce, it will lift it’s flavor and prevent the sauce from becoming too cloying.

Careful though that the sauce doesn’t curdle, so don’t have the sauce boiling when you add the lemon juice