3 tbsp soft unsalted butter
4 anchovy fillets minced
1 clove garlic minced
350g salmon filet
2 tbsp drained capers
1.In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks.
3. Add capers to bottom of pan and transfer to pre-heated oven by 200C/400F. Roast until fish is just cooked through, 8 minutes.
4. Remove pan from oven and add remaining anchovy butter to pan to melt.
5. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. ENJOY
Category: Berlin Kitchen