6 salmon steaks or medallions
16 tbsp. chopped chevil or parsley
Salt
Freshly ground pepper
2 tbsp. noisette butter (see Note below)
6 Italian plum tomatoes, peeled, seeded, and coarsely chopped
2 tbsp. butter
6 sqs. of foil (9 x 9 inch)

Season the salmon pieces with 2 tablespoons of the chopped chervil or parsley, salt, and pepper; set aside while you cook the tomatoes. Heat the noisette butter. Add the tomatoes and cook for a few minutes until saucelike. Cool completely.

Preheat the oven to 400 degrees. Butter six 9 x 9 inch squares of foil with butter. Spoon half the tomato mixture onto the bottom of each square of foil. Put one salmon medallion on top of each bit of tomato mixture and top with 2 tablespoons of chervil or parsley and the rest of the tomato mixture. Wrap the foil securely by folding each end of the packet so no juices escape.

Put the packets on a jelly-roll pan and bake for 10 minutes. To serve, open the foil packages and slide the baked fillets onto a warm plate. Garnish with the remaining 2 tablespoons of chopped chervil or parsley. Makes 6 servings.

NOTE: "Noisette" literally means hazelnut. Noisette butter is used to give food a lovely, nutty, buttery flavor. To make it, melt butter slowly over a low flame and cook until it turns a dark, russet brown. Make sure you don't cook it too quickly or it will suddenly turn black. Strain the butter before using.