Ingredients:
- four 6-8 oz. thick, boned amd skinned salmon fillets
- a few fresh parsley sprigs
- 2 bay leaves
- pared zest of one lemon
- ½ cup dry white wine
- a little coase sea salt and black pepper
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- For the watercress sauce:
- 1 cup watercress leaves with fine stems
- a small bunch of fresh flat-leaf parsley
- 1 garlic clove
- 4 tbs. mayonnaise
- 1 tsp. Dijon mustard
- 2 teaspoons lemom juice
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- To serve:
- new potatoes
- steamed asparagus or zuchinni
| | Directions:
1. Put the salmon into the buffet casserole with the herbs, lemon zest, wine, and the seasonings. Bring to a slow simmer, cover, and poach for 5 to 8 minutes until the fish flakes.
2. While the fish is cooking, make the sauce. Put all the ingredients into a food processor or blender and whizz just long enough to blend the ingredients, but not so as to break down the watercress and herbs completely.
3. Lift out the fish from the buffet casserole and remove and herbs or lemon zest. Serve with a little of the sauce, new potatoes, and steamed asparagus or zucchini. |
