SALMON WITH WATERCRESS SAUCE

This salmon dish is perfect for a very special summer dinner party. For 4 people, buy 2 tail-end pieces of fresh salmon each weighing about 400 g (14 oz) and ask the fishmonger to bone and skin them to make 4 even-sized fillets. Cook the fish as above; the sauce ingredients need only be multiplied by three. Serve the salmon with small new potatoes, and either a green vegetable such as broccoli or French beans, or a mixed salad. Many large supermarkets now sell ready-prepared salads of different lettuce leaves such as curly endive and red-leaved radiccio lettuce. Such salads need only to be tossed in a bowl with a well-flavoured vinaigrette dressing or, better still, some .nut oil, with a little of the appropriate nuts chopped and sprinkled over the top. Although nut oils like walnut and hazelnut oil are expensive to buy, a little goes a long way and the oils will keep well in a refrigerator after opening.

Assemble these supplies:

• 1 X 175 g (6 oz) salmon steak, skinned
• salt
• freshly ground black pepper
• 50 ml (2 fl oz) dry white wine or dry white vermouth
• 50 ml (2 fl oz ) water
• 1 teaspoon butter, melted
• 1 teaspoon flour
• 1 tablespoon double or whipping cream
• 6 large sprigs watercress, finely chopped

To garnish:

• sprig of watercress

Preparation time: 5 minutes
Cooking time: 20 minutes
Oven: 180°C, 350°F, Gas Mark 4

Steps in preparation:

1. If you have a blender or food processor the whole sprigs of watercress and the rest of the sauce ingredients can be blended for a few seconds, then brought to the boil in a small saucepan and simmered for 2-3 minutes.
2. Place the salmon in a small ovenproof dish, season with salt and pepper and pour over the wine or vermouth and water. Cover with foil, place in a preheated oven and cook for 15 minutes.
3. When the salmon is cooked, strain off the juices into a small saucepan and keep the salmon warm.
4. Mix together the butter and flour and add a little at a time to the liquid in the pan, whisking constantly to make a smooth sauce.
5. Add the cream and watercress to the pan and heat gently.
6. Pour the sauce on to a plate, place the salmon on top and garnish with the sprig of watercress.