Darnes de Saumon Grillées
Técnica

A luxuriant plate of delicately buttered vegetables and salmon in a rich watercress sauce: the flavours benefit from a sharp white wine and it would be followed well by a light dessert of sharp berries.

Ingredienti:

• four salmon steaks (two per person)
• seasoning
• olive oil
• demi-sel butter
• finely chopped parsley

For the sauce:

• 300ml or ½ pint double cream
• one finely sliced shallot
• one packet of watercress
• fresh lemon juice

For the accompaniment:

• green beans
• new potatoes
• buerre du maitre d'hotel

Técnica

1. Season the salmon steaks with salt and pepper, then brush them with the oil.
2. Cook them gently under a medium grill, for about ten minutes (grill-strength varies from oven to oven so personal judgement is best exercised here; if in doubt keep a close eye).
3. Begin the sauce by boiling the cream with the shallot, and continue boiling until it has reduced in volume by about a third.
4. Sauté the watercress in 25g or 1oz of butter and add the cream to the mixture: if it appears too thick, add some boiling milk (it may pay to have a small amount ready in advance).
5. Season and add lemon juice to taste. If desired, pass through a liquidiser.
6. Serve with the vegetables boiled and covered in the melted buerre, and apply the sauce to the salmon if desired, or separately in a warm jug.
   
   Nota Bene: serves two, the watercress sauce can be replaced with béarnaise (but in a smaller quantity) or gooseberry sauce.

Goce!

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