1. In a small saucepan, over medium heat, melt and brown the Plugrá Butter, about 3 to 4 minutes.
2. Remove the pan from the heat, add the shallots and lemon juice and correct the seasoning to taste with kosher salt and black pepper.
3. Place a fillet on each plate next to the herb salad. Splash the brown butter sauce over the salad and fillet. Serve immediately.