| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Condiments, Main dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Salmon Steaks |
|
|
Parsley Sprigs |
|
|
Lemon Wedges |
|
|
Anchovy Butter—– |
| 6 |
|
Anchovy Fillets |
| 2 |
tb |
Milk |
| 6 |
tb |
Butter |
| 1 |
dr |
Tabasco Sauce |
|
|
Pepper |
INSTRUCTIONS
Pre-heat the grill to high heat. Oil the grill rack and place each steak
to ensure an even heat. Place a small knob of Anchovy Butter (divide a
quarter of the mixture in four) on each steak. Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the butter
among the steaks. Grill on the second side 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 steak.
Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a
wooden spoon until creamy. Cream all ingredients together and chill.
Serves 4.
(Adapted from a recipe in "Classic Fish Dishes," by Myra Street)
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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