Salmon Steaks with Herb Butter Sauce

Ingredients:

250 grams carrots, cut into fine julienne strips
salt and freshly ground black pepper
75 grams unsalted butter
15 ml. spoon oil
6 x 175 grams salmon steaks
350 grams cucumber, peeled
150 ml. dry white wine
2 x 15 ml. spoons chopped tarragon
2 x 15 ml. spoons chopped chervil
15 ml. spoon chopped chives

Procedure:

Cook the carrots in boiling salted water in a large pan for 1 minute; drain and leave on one side. Melt 25 grams of the butter and the oil in the same pan. Sprinkle the salmon steaks with salt and pepper to taste, add to the pan and fry for 5 to 7 minutes on each side. Transfer to a warmed serving dish and keep hot. Cut the cucumber in half lengthwise remove the seeds and cut into 1 cm. slices. Add to the pan with the carrots and wine, cover and cook for 4 to 5 minutes. Remove with a slotted spoon and arrange around the fish; keep warm. Boil the liquor in the pan until it is reduced to 2 x 15 m.l spoons. Beat together the tarragon, chervil, chives and remaining butter in a basin. Beat in the reduced liquor until a smooth, thick herb sauce is obtained. Spoon onto the salmon and serve with wholewheat rolls. Makes 6 servings.