Recipe - Pan-Fried Red Mullet With Cep Tortellini

4 170 g; (6oz) portions
; salmon fillet, skin
; on
Little oil
Lemon wedges to serve
Few sprigs parsley and
lengths chives

FOR THE GREEN BUTTER SAUCE
1 small Hand sorrel leaves
1 tablespoon Chopped parsley
1 tablespoon Chopped chives
110 g Unsalted butter; (3 1/2oz)

First the butter. Put everything into the processor and process. If you
don't have a processor, chop the sorrel and other herbs finely, then beat
into the butter. Either way, scrape the butter onto a sheet of silver foil,
pat into a sausage shap, roll up and chill in the fridge until needed.

About half an hour before cooking, season the salmon fillets with salt and
pepper. When you are nearly ready to eat, heat a little oil in a saucepan.
Cook the salmon, cut side down first for 35 minutes, without moving it
around at all. Then turn the fish over and leave to cook for a further 3
minutes or so until the salmon is cooked but still has a line of
translucent, darker pink flesh in its centre. This slight undercooking
keeps the salmon moist and tender. Any more and it is dry, and much duller
to eat.

Lay the salmon on warm serving plates and top with a slice or two of green
butter. Tuck a lemon wedge in on the side, add the parsley and chives and
serve immediately.

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