2 pieces of salmon fillet, about 175 g (6 oz) each, with skin on
1 garlic clove, crushed
5 tablespoons chopped parsley, dill and tarragon
1 tablespoon olive oil
15 g (1/2 oz) unsalted butter
4 tablespoons crème fraîche
3 tablespoons mascarpone cheese
salt and pepper
Place the salmon fillets in a bowl with the garlic and 3 tablespoons of the herbs and gently turn to heavily coat in the mixture. Season well.
Heat the oil and butter in a frying pan, add the salmon and cook over a medium-high heat for 3 minutes on each side until golden and cooked through. Reduce the heat to a gentle simmer and turn the fillets on to the skin side.
Mix together the crème fraîche, mascarpone and remaining herbs. Spoon into the pan and cook gently for 2–3 minutes, gently stirring around the fish until the sauce is piping hot but not boiling.
Serve the fish on 2 warm serving plates with the sauce spooned over.