Fried Salmon Fillet with Watercress Sauce

Fried Salmon Fillet with Watercress Sauce

Fresh watercress gives the sauce a wonderful color.


Serves 4

  • 300ml/1/2 pint/11/4 cups creme fraiche

  • 30ml/2 tbsp chopped fresh tarragon

  • 25g/ 1 oz/2 tbsp unsalted butter

  • 15ml/1 tbsp sunflower oil

  • 4 salmon fillets, skinned and boned

  • 1 garlic clove, crushed

  • 100ml/31/2fl oz/1/2 cup dry white wine

  • 1 bunch watercress

  • Salt and black pepper

  1. Gently heat the creme fraiche in a i small pan until just beginning to boil. Remove the pan from the heat and stir in half the tarragon. Leave the herb cream to infuse while cooking the fish.

  2. Heat the butter and oil in a frying lid pan, add the salmon fillets and fry for 3-5 minutes on each side. Remove from the pan and keep warm.

  3. Add the garlic and fry for 1 minute, then pour in the wine and let it bubble until reduced to about 15ml/1 tbsp.

  4. Meanwhile, strip the leaves off the watercress stalks and chop finely. Discard any damaged leaves. (Save the watercress stalks for soup, if you like.)

  5. Strain the herb cream into the pan and cook for a few minutes, stirring until the sauce has thickened. Stir in the remaining tarragon and watercress, then cook for a few minutes, until wilted but still bright green. Season and serve at once, spooned over the salmon fillets.

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