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Watercress Salmon
Serves 6
Salmon served with a creamy watercress sauce makes an excellent dish for a summer
dinner simple to prepare, elegant to look at, and delicious to eat. The salmon is
baked in the oven with a foil covering to keep it moist.
- 1 1/2 lb (750 g) salmon steak, skinned
- butter for greasing
- salt and black pepper
- watercress sprigs to garnish
WATERCRESS CREAM SAUCE
- 1 1/4 cups (300 ml) light cream
- 1 1/2 cups (60 g) watercress, tough stalks removed
- 6 tbsp (90 g) butter, melted
- 1 tsp all-purpose flour
- juice of l lemon
- 1 egg yolk
STEPS :
- Divide the salmon into 6 pieces
- Butter a roasting pan. Arrange the salmon pieces in a single layer and sprinkle
with black pepper.
- Cover tightly with foil, and bake in a 350癋 (l80癈) oven for 15-20 minutes, until
the fish is opaque and flakes easily.
- Meanwhile, make the watercress cream sauce: puree the cream, watercress, butter,
flour, lemon juice, egg yolk, and salt and pepper to taste in a food processor until
smooth.
- Transfer the cream and watercress mixture to a small saucepan and cook over gentle
heat, stirring, until the sauce thickens. Taste for seasoning.
- Serve the salmon immediately on a bed of watercress cream sauce and garnish with
watercress sprigs.
Dividing salmon into 6 pieces
Put the salmon on a cutting board and slice it crosswise in half.
Cut the thinner end crosswise in half. Cut the thicker section
crosswise in half, then lengthwise in half, making 4 pieces.
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