2 x Salmon fillets
Extra virgin olive oil
1 x bunch of Hairspring watercress
140g double cream
¼ pint semi-skimmed milk
2 turn’s of a Sea salt mill
1 turn of a pepper mill
Place the salmon fillets skin side down in a flat deep base frying pan with the lid on and gently sear in the olive oil for 5 minutes.
Turn the fillets over and repeat the process.
Roughly chop the watercress and liquidize with the milk, cream, salt and pepper
Immediately after searing the salmon pour the watercress sauce over the salmon in the pan and replace the lid.
Continue to cook gently for 5 minutes. This infuses the watercress flavor into the salmon.
Lift the salmon out and place on warm plates and pour over the hot sauce.
Serve with roasted sliced potatoes, chunks of roasted sweet potatoes, steamed broccoli and steamed leeks.
Wine partner – Sancerre, a smooth silky medium dry white wine.