Skip to content

Salmon with Watercress Cream

Watercress is appreciated and made use of more often in Britain than here, and we think that should be remedied: here is the perfect way to begin to develop your own appreciation for this versatile and healthy green! The do-ahead sauce has quite a lot of body due to the addition of a potato, heaps of flavor owing to the watercress and a handful of frozen peas, and a wonderful creaminess furnished by the inclusion of crème fraîche. Salmon is delicious paired with this sauce, but we’re willing to bet that many other types of fish would be equally as well complimented — with a sauce this tasty, you could hardly go wrong!

Salmon with Watercress Cream

4 oz. watercress
1 tbs. butter
1/2 small onion, diced
1 small potato, peeled and cubed
12 fl. oz. vegetable stock
1/4 cup peas
2 tbs. crème fraîche
5 mint leaves, finely chopped (optional)
4 skinless salmon fillets
2 tbs. all-purpose flour

Set a few sprigs of watercress aside for garnish, then separate the rest of the watercress leaves from their stems. Chop any small, tender stems, discard the rest. Melt the butter in a medium saucepan, add the onion and watercress stems, then sauté for 2 minutes, until softened, but not browned. Stir in the potato, then pour in the stock. Simmer for 10 minutes. Tip in the peas and simmer for 2 minutes, or until peas are tender. Take the pan off the heat and stir in the watercress leaves so they will wilt. Purée until smooth in a food processor or blender (an immersion blender tends to be less effective), and return to the pan.

Dust the fish with flour, patting off any excess, then season with salt and freshly ground black pepper. Pan fry in a splash of olive oil, or grill until cooked, about 5 minutes per side, or to your liking.

Stir the crème fraîche and mint leaves, if using, into the watercress purée and reheat briefly, then check the seasoning. Pour some watercress cream into wide shallow bowls, sit the salmon on top and garnish with the reserved watercress sprigs. Serve any remaining sauce on the side.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: