4 salmon steaks
1 parsley sprigs
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
Heat anchovy fillets, milk, butter, tabasco sauce and pepper in a skillet on the stove until liquified into a buttery paste.
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.