60 g soft butter
1/4 tsp dried dill
1/4 tsp dried tarragon
1 tbsp finely snipped fresh chives
1 Tbsp finely chopped fresh parsley
1/2 Tsp finely grated lemon rind
500g skinless salmon fillet in one piece of even thickness
60 ml (1/4 cup) white wine (Sauvignon Blanc is good)
Cream the butter with the herbs and lemon rind, mixing them together well.
Roll into a sausage shape, wrap with cling wrap and refrigerate for about 1 hour, or until firm enough to slice.
Set the oven to 200 degrees.
Place the fish in a baking dish – ensuring that the fish fits quite snugly but with room to spare for the juices.
Pour the wine into the dish and season the fish lightly with salt and pepper.
Slice the butter into 6 coins and place them on top of the fish.
Roast the fish for 15 minutes.
Remove the fish from the oven and spread any blobs of butter that have not melted over the fish, giving it a green coating. Baste the fish with the wine juices return to the oven for 5 minutes, or until the fish is just cooked through.
Slice the fish into four and spoon the juices over each portion.
Serve with roasted vegetables and potatoes.