1 tbsp chopped chervil (or parsley)
2 tbsp chopped chives
1 sprig dill
1 lemon, juice and zest
green Tabasco, to taste
1 bay leaf
pinch black peppercorns
salt and freshly ground black pepper
500ml/18fl oz fish stock
200g/7oz clarified butter (250g/9oz unsalted butter, melted, with the solids strained off), softened
400g/14oz salmon fillet