Ingredient:
6×175 g (6 oz) salmon fillets or steaks
Butter for greasing
Watercress springs, to garnish
Watercress sauce:
300 ml (1/2 pint) single cream
60 g (2 oz) watercress, trimmed
90 g (3 oz) butter, melted
1 tsp plain flour
Juice of 1 lemon
1 egg yolk
Method:
Arrange the salmon fillets or steaks in a single layer in a buttered roasting tin, and sprinkle with black pepper.
Cover tightly with foil, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 15 minutes or until the fish is opaque and flake easily.
Meanwhile, make the watercress sauce put the cram, watercress, butter, flour, lemon juice, and egg yolk into a food processor, season with salt and pepper, and puree until smooth.
Transfer the cram and watercress mixture to a small saucepan, and cook a gentle heat, stirring, until the sauce thickens. Taste for seasoning.
Serve the salmon hot with the watercress sauce, herby new potatoes, fresh sprigs of watercress, and lemon wedges.
6×175 g (6 oz) salmon fillets or steaks
Butter for greasing
Watercress springs, to garnish
Watercress sauce:
300 ml (1/2 pint) single cream
60 g (2 oz) watercress, trimmed
90 g (3 oz) butter, melted
1 tsp plain flour
Juice of 1 lemon
1 egg yolk
Method:
Arrange the salmon fillets or steaks in a single layer in a buttered roasting tin, and sprinkle with black pepper.
Cover tightly with foil, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 15 minutes or until the fish is opaque and flake easily.
Meanwhile, make the watercress sauce put the cram, watercress, butter, flour, lemon juice, and egg yolk into a food processor, season with salt and pepper, and puree until smooth.
Transfer the cram and watercress mixture to a small saucepan, and cook a gentle heat, stirring, until the sauce thickens. Taste for seasoning.
Serve the salmon hot with the watercress sauce, herby new potatoes, fresh sprigs of watercress, and lemon wedges.
