THIS recipe seems like there is an enormous amount of ingredients required but if you do read through it, many of them will already be in your kitchen cupboards. If you want to omit the odd one or two it won’t make a massive difference but make sure you use the watercress and herbs. The end result is not unlike the consistency of a hollandaise sauce and can split if it becomes too cold or hot – keep at room temperature – you can make it an hour or so before cooking your fish.

SALMON WITH WATERCRESS & HERB BUTTER SAUCE

Ingredients (makes 6 portions)

½ bunch watercress, stalks removed
Small handful of spinach leaves (about 6 or 8)
Long sprig of flat leaf parsley
Large sprig of chervil
Large sprig of tarragon
8 chives
2 shallots peeled and sliced
1 clove garlic, peeled and cut into four
2 gherkins
4 anchovy fillets
8 capers
3 hard-boiled egg yolks
2 raw egg yolks
½ packet (125g) of soft unsalted butter
100ml olive oil
½ tsp salt
½ tsp cayenne pepper
Freshly milled pepper
Small dash of white wine vinegar

Method

1. Place the watercress, spinach, herbs, shallots and garlic into a pan and pour over boiling water just enough to cover, and cook for one minute. Drain and refresh with cold water, drain again and place onto a cloth to pat dry.

2. Place in a food processor with the gherkins, anchovy, capers and egg yolks to make a very smooth paste, this should take about 3-4 minutes, scraping down two or three times in between. Keep the machine running and slowly pour in the olive oil, scrape down again and add the salt, pepper and vinegar.

For the Salmon

Ingredients
4 x 200g fillets of salmon, skin on

Method

1. Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers.

2. To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately five minutes.

3.Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt.

4.Serve the salmon with the butter sauce and a handful of watercress.

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