butter
salt
pepper
4 salmon cutlets
4 bay leaves
Watercress Cream
1 bunch of watercress
150 ml (1/4 pint) double cream
salt pepper
1 tablespoon lemon juice
salt
pepper
4 salmon cutlets
4 bay leaves
Watercress Cream
1 bunch of watercress
150 ml (1/4 pint) double cream
salt pepper
1 tablespoon lemon juice
method
1. Cut out four squares of foil large enough to enclose a salmon cutlet.
2. Grease them with butter and sprinkle with salt and pepper.
3. Place a cutlet on each square and dot with more butter.
4. Sprinkle with salt and pepper and place a bay leaf on top.
5. Wrap the foil around the cutlets and poach for 15 minutes or until cooked through.
6. Cool in the foil packets.
7. For the watercress cream, simmer the watercress in boiling water until it is tender.
8. Drain well and sieve or blend to a puree.
9. Mix with the remaining ingredients and chill slightly.
10. Remove the salmon cutlets from the foil packets and discard the cooking juices and bay leaves.
11. Arrange the cutlets on a serving plate and serve with the watercress cream.
2. Grease them with butter and sprinkle with salt and pepper.
3. Place a cutlet on each square and dot with more butter.
4. Sprinkle with salt and pepper and place a bay leaf on top.
5. Wrap the foil around the cutlets and poach for 15 minutes or until cooked through.
6. Cool in the foil packets.
7. For the watercress cream, simmer the watercress in boiling water until it is tender.
8. Drain well and sieve or blend to a puree.
9. Mix with the remaining ingredients and chill slightly.
10. Remove the salmon cutlets from the foil packets and discard the cooking juices and bay leaves.
11. Arrange the cutlets on a serving plate and serve with the watercress cream.
serving amount
serves 4
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