I love a bargain and today we managed to buy some wonderful wild atlantic salmon steaks, reduced to half-price. I'd also bought a bunch of fresh watercress from the Ferndene farm shop in the morning, a perfect combination.
Ingredients:
Salmon steaks
Sunflower oil
25g unsalted butter
25g plain flour
250ml milk
1/2 bunch watercress
Salt & Pepper
Juice 1/2 lemon
Method:
Heat the oil in a frying pan and then fry the salmon skin side down until crispy. Don't worry if the skin comes off when you turn it over, just remove all the skin. Cook for a further minute and take off the heat, leave to cook in the residual heat.
Make the white sauce using the normal roux method. Alternatively, put the milk, butter and flour in a small pan and whisk with a balloon whisk over a gentle heat until bubbling. Chop the watercress roughly and add to the sauce. Add the lemon juice and cook gently for another couple of minutes, season well and then use a hand blender, whizz the sauce until smooth.
Put the salmon back over the heat to bring back to temperature.
Serve with mashed potato and spinach.
Ingredients:Salmon steaks
Sunflower oil
25g unsalted butter
25g plain flour
250ml milk
1/2 bunch watercress
Salt & Pepper
Juice 1/2 lemon
Method:
Heat the oil in a frying pan and then fry the salmon skin side down until crispy. Don't worry if the skin comes off when you turn it over, just remove all the skin. Cook for a further minute and take off the heat, leave to cook in the residual heat.
Make the white sauce using the normal roux method. Alternatively, put the milk, butter and flour in a small pan and whisk with a balloon whisk over a gentle heat until bubbling. Chop the watercress roughly and add to the sauce. Add the lemon juice and cook gently for another couple of minutes, season well and then use a hand blender, whizz the sauce until smooth.
Put the salmon back over the heat to bring back to temperature.
Serve with mashed potato and spinach.
