Instructions: Cut the salmon fillets into pieces across their width about 4cm wide.

Scatter the chopped herbs on a plate and roll the salmon pieces in them pressing down on them to 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 3 4 minutes or until the fish becomes just opaque.

By now the butter will be slightly brown in parts and fizzing wildly.

Stir in the cream 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.

Serves 2

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