2 x Salmon fillets Extra virgin olive oil 1 x bunch of Hairspring watercress 140g double cream ¼ pint semi-skimmed milk 2 turn’s of a Sea salt mill 1 turn of a pepper mill. 140g double cream Beat in 80g/3oz butter until the sauce is smooth and glossy. Watercress Sauce 2 bunches of watercress 5 floz (150ml) soured cream few twists black pepper squeeze of lemon juice. Continue to cook gently for 5 minutes. 75ml dry white wine. Salt. The salmon is baked with toasted almonds, and served with a creamy watercress sauce. Add the stocks and reduce again by half. Stir in the cream, lemon juice and the chopped watercress. Next combine the milk, heavy cream, salt, pepper, and nutmeg with the cooked flour roux. 15g butter; 1 echalion shallot, finely diced; 1 garlic clove, crushed; 75ml dry white wine; 100ml chicken or vegetable stock - use gluten-free stock if required ; 1 x 80g pack watercress; 2 tbsp double cream Cook Time: 20 minutes. Peel off the skin just before serving. Pre-heat the oven to 180ᵒC. Serves 2. 50g watercress, roughly chopped. Return To Address. 3. Serve this versatile dish alongside chicken, beef, or lamb. Roughly chop the watercress and liquidize with the milk, cream, salt and pepper. 2 x Salmon fillets The addition of nutritional yeast gives it a cheesy, Alfredo like flavor. Add the stock, bring to the boil, then add mustard, Worcestershire sauce and double cream. Usage: 2 Servings Origin: Produced in the UK. 1 tbsp butter. For the watercress sauce. Cook for 1 minute more and adjust seasoning to taste. You can just pop this into a pan and warm through gently to serve over cooked white fish or serve it cold - I prefer it warm. Set aside on a plate. Bring a large saucepan of salted water to the boil. Return To Address. 1 x 140ml carton soured cream. Method. Watercress Sauce 2 bunches of watercress 5 floz (150ml) soured cream few twists black pepper squeeze of lemon juice. add wine and chicken stock. Set the grill rack 10 cm (4 inches) from the heat. You could use spinach or rocket (arugula) too, or whatever else you happen to have on hand – I’m all for a good fridge clearing dinner. 275ml/8 fluid ounces/one US cup double cream 4 tablespoon olive oil 1 bunch watercress, finely chopped Method: Whisk the eggs together, adding salt and pepper, and chill. 1 turn of a pepper mill. It will also make the watercress soup more aromatic. The fresh zingy watercress sauce works perfectly with the salmon and is so simple to make. Celery – will add a nice crisp flavour. I used double cream as a dressing option. Makes: 4 … https://www.deliciousmagazine.co.uk/.../quick-salmon-with-watercress-sauce Morrisons. cook down, strain into blender. A classic watercress sauce, simple to make and perfect with all poached fish. Yield: 4 servings. Place the butter in a rectangular dish large enough to hold the salmon. Serves 2 Prep Time 15 mins Cooking Time 10 mins. Shake pouch gently. Dijon mustard. 2 turn’s of a Sea salt mill 2 small shallots, finely diced. You can just pop this into a pan and warm through gently to serve over cooked white fish or serve it cold - I prefer it warm. To make the watercress sauce, put the white wine in a thick-bottomed pan and reduce buy half. Course: Main Course. The addition of nutritional yeast gives it a cheesy, Alfredo like flavor. (6 fl oz) double or regular cream (2 oz) watercress, leaves and some stalks, chopped ½ tsp. Watercress cream sauce: olive oil; white onion; garlic; dried thyme; whole lemon (no skin) white wine; chicken stock; watercress; cream; jalapeňo; saute oil, onion, garlic, thyme, and lemon (no skin). Salt baking locks in the flavour and stops steam escaping, giving a perfect, moist result. 1 x 85g/3oz pack watercress. ¼ pint semi-skimmed milk Serve with roasted sliced potatoes, chunks of roasted sweet potatoes, steamed broccoli and steamed leeks. Store in a cool, dry place out of direct sunlight. Poached Salmon With Watercress Sauce Recipe www.eatopic.com Getting Ahead The salmon can be poached up to 24 hours ahead and kept, tightly covered, in the refrigerator. Meanwhile, snip off watercress and blend with the Add the stock and wine and reduce by half. I also added a handful of watercress and some pine nuts to my creamy Peppadew pasta. Season to taste and pour over the salad. Bon Appétit May 1996. Add in a small splash of vegetable … Ingredients. in blender add watercress, heavy cream, and jalapeňo. If you are lactose intolerant or vegan, then you can simply leave this step out. For the dressing: 1 x85g/3oz pack watercress. Measure Ingredient; 4 : 4 oz salmon steaks: 1 ounce: Butter: 4 fluid ounce: Double cream: 2 teaspoons: Lemon juice: 2 bunches: Watercress leaves and tender stalks; chopped: Heat the grill. Course: Main Course. 50ml double cream. Watercress leaves have a mustardy bite that makes them natural bedfellows to strongly flavoured meats such as game. Brand details. Shallot Cream Sauce: Sauté 1 tablespoon of minced shallots in the butter until translucent. Method. Watch the amount of milk as you want this to be pretty firm and not thin like a “dip”. The sauce is actually more of a soup, and I usually serve this is a soup bowl to pack as much of the greens in as possible! Garlic Cream Sauce: Sauté 1 clove of pressed or minced garlic in the butter for a minute before adding the flour and proceed with the recipe. Method. Peel each asparagus spear and snap off the woody part of the stem. Serves: 2. Method. Set the grill rack 10 cm (4 inches) from the heat. Place a frying pan or sauté pan on a medium heat and add the butter. This infuses the watercress flavor into the salmon. Immediately after searing the salmon pour the watercress sauce over the salmon in the pan and replace the lid. Serve hot. Wine partner – Sancerre, a smooth silky medium dry white wine. All Rights Reserved. 1 onion, roughly chopped. Watercress cream sauce is an easy addition to nearly any grilled or baked fish or meat for a quick but tasty meal. If you have a great bio or vegan shop near you, you can use lactose-free cream, which is a bit trickier to find. Sauce; 100g of button mushrooms, sliced; 1 garlic clove, peeled and halved; 50g of Madeira; 125ml of vegetable stock; 125ml of double cream; salt, to taste; sugar, to taste; Garnish; 1 Jerusalem artichoke, washed; vegetable oil, for deep frying Stir the remaining watercress … Once opened, use immediately. Prep Time: 20 minutes. Packed with veggies and flaky white haddock, a great source of vitamins and proteins, this is a hearty and healthy dish that will quickly become a favourite. *1 serving = ¼ of OUR RECIPE Ingredients. To make the sauce, put the cream and stock in a small, heavy-based saucepan over a low heat and reduce by half. Let the sauce cook for an addition 10 to 15 minutes on medium heat. https://www.prima.co.uk/all-recipes/quick-recipes/news/a25190/double-cream Brand. Taste and season accordingly. Grilled salmon with watercress cream sauce. ... With 1 1/2 cups of whipping cream in the sauce, I'd really like to know exactly what qualifies this recipe as "Healthy". **% of Reference Intake of an average adult (8400kJ/2000kcal). 1 tsp lemon zest. Let it bubble for 2 minutes. 1 bay leaf. 50ml double cream; 50g watercress, roughly chopped ; Vegetable oil Method. Copyright © 2020 Schwartz (McCormick & Company, Inc). Pour contents into a small saucepan. Handle pouch with caution. 8 vine cherry tomatoes. heat a little and stir in the double cream. This white béchamel sauce is great for pasta and is a basic sauce that can take on many different flavors. Serve the steaks with watercress on the side, spoon over sauce. Manufacturer. Salmon in watercress cream sauce. 4. Manufacturer. The following is a guide only. Print Pin Rate. Fish with crab: firm fish fillet (snapper?) Microwave ovens vary. Brand. (6 fl oz) double or regular cream (2 oz) watercress, leaves and some stalks, chopped ½ tsp. 17/06/2010 Advertisement - Continue Reading Below. Arrange the ingredients for the salad on four dinner plates. Extra virgin olive oil This British classic sauce is packedwith a range of important vitamins and minerals. Place a large frying pan over a high heat and add in a splash of oil. Typical Values … 750ml chicken stock. 50ml double cream. Once opened, keep refrigerated and consume within 2 days. For the sauce, put the cream and stock in a small, heavybased saucepan over a low heat and reduce by half. Place the salmon fillets skin side down in a flat deep base frying pan with the lid on and gently sear in the olive oil for 5 minutes. Print Recipe Pin Recipe. Add peppercorns and cream reduce by ½ then finish with butter. Its fresh and distinct flavour makes it a perfect partner for steamed or grilled fish, chicken, asparagus spears or fish cakes. Remove from heat. Cuisine: American. Not suitable for home freezing. Add the brandy and then flame with a match. By The Good Housekeeping Cookery Team. Put all the ingredients into a blender and whizz together until smooth. 250g new potatoes.