Salmon & Watercress

The salmon has been revered for centuries by the Celts for its intrinsic ability to bring knowledge to the consumer! There is certainly no longer any doubt that fish oils and specifically the omega-3 fatty acids contained therein are a valuable food source for brain function as well as general wellbeing. We also know that watercress is a wonder salad gram for gram containing more iron than spinach, more vitamin C than oranges and more calcium than milk. It is brimming with Vitamin A (converted from beta carotene) with 80g providing a whopping 42% of the recommended daily allowance. Its curative properties have been revered down the centuries; Hippocrates born in 460BC, the father of medicine, is said to have located his first hospital close to a spring to ensure fresh watercress to help treat his patients, Greek soldiers were given it as a tonic before going into battle and the 16th Century herbalist Culpepper claimed it could cleanse the blood. Educated pagans, filidhs and druids thought very highly of watercress as a plant which increases sexual energy, enhances divination and boosts fertility! Need I say anymore about the health benefits of this recipe!

You will need for 4 servings
1 kg salmon (middle cut)
50g Clarified butter
250ml of fish stock
300g watercress (stalks removed)
250ml double cream
1tsp chlorophyll (optional)
salt & black pepper

Method

Debone the salmon (from the back) and remove the skin. Cut the flesh into 4 good escalopes of about 200g each. Set aside on paper and salt lightly.

Using a sauté pan, heat the clarified butter over a medium heat. Introduce the salmon escalopes and cook for 1 minute on each side. Transfer to a serving dish and keep warm. Pour off the excess fat from the pan and deglaze with the fish stock. As soon as the stock bubbles, introduce the watercress and freshly grounded black pepper (I use madagascar pepper) and simmer for two minutes then add the cream, lower the heat cover and leave for 5 minutes. Add the chlorophyll if you have it. Pour the sauce onto a plate and lay the escalope on top. Steamed potatoes are a good accompaniment with this. Serve immediately with a nice cold glass of dry white wine from the Loire Valley - say a Sancerre or Pouilly.