1 x 5oz Irish salmon fillet (skinned)
1 teaspoon sunflower oil
1/2 stick butter
1 tablespoon baby capers
1 sprig chervil (roughly chopped)
1 sprig flat leaf parsley (roughly chopped)
1 bunch chives (roughly chopped)
4oz Carrigaline Garlic and Herb Cheese
Heat the oil in a heavy, non-stick frying pan. Cook the salmon fillet for about 4–5 minutes each side.
Remove from the frying pan.
Melt the butter in a small saucepan over low heat until it’s completely liquid. Skim the foam from the surface and discard it. Let the butter settle for 1–2 minutes, then slowly pour the clarified butter into a small bowl, leaving the milky layer behind.
When the fish has been removed from the frying pan, add the clarified butter, capers, chervil, parsley and chives.
Add the cheese. Allow the sauce to turn a nutty brown colour. Pour over the fish.