Roast Salmon with Watercress Sauce

Roasted salmon browned in a frying pan then baked. Served, smothered in a delicious white wine, cream and watercress sauce.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main	Bake, Fry, Pan	Less than 30 minutes

Ingredients:

100ml dry white wine
284ml fish stock
284ml double cream
75g pack fresh 'n' ready watercress
Freshly ground black pepper
1 tablespoon vegetable oil
780g pack of 4 salmon fillets
Tomato and shallot salad to serve

Method:

Preheat the oven to 220°C, 425°F, Gas Mark 7.

Pour the wine and the fish stock into a medium saucepan, bring to the boil and reduce by half.

Add the double cream and bring to the boil. Add the watercress and cook for 1-2 minutes, add seasoning to taste. Remove from the heat.

Pour into a liquidiser or food processor and blend until smooth.Return the sauce to a clean saucepan.

To cook the salmon, heat a non-stick frying pan, add the oil and place the salmon skin side down in the pan for 2 minutes over a medium heat. Transfer the salmon to a baking sheet and place in the oven for 8-10 minutes, until just cooked. Remove from the oven and reheat the sauce.

Serve with the watercress sauce and a tomato and shallot salad.