Title: Salmon steaks in herb blankets
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      4    Salmon steaks, 3/4" thick
      4 oz Butter
      1    Lemon
           Fresh parsley, chives, mint,
           Lemon thyme and tarragon
           -- (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.)