Categories: Fish/sea 
      Yield: 4 servings 
  
      4    Salmon steaks, 3/4" thick                Fresh parsley, chives, mint, 
      4 oz Butter                                   Lemon thyme and tarragon 
      1    Lemon                                    -- (or herbs of your choice) 
  
  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 375-400 F (190-200 C) gas mark 5-6 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.  (Other vegetables are best served as a 
  separate course.) 
   
  Source: Philippa Davenport in "Country Living" (British), May 1988. Typed 
  for you by Karen Mintzias