| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Atlantic, Fisheries, North | 4 | Servings | |
INGREDIENTS
| 4 | 4 oz salmon steaks | |
| 1 | oz | Butter |
| 4 | Double cream | |
| 2 | t | Lemon juice |
| 2 | Watercress leaves and tender | |
| stalks chopped |
INSTRUCTIONS
Heat the grill. Set the grill rack 10 cm (4 inches) from the heat. Place the butter in a rectangular dish large enough to hold the salmon. Let it melt under the grill. Remove the dish from the heat, place the salmon in the butter, turning to coat. Grill until firm and lightly golden on top, about 4 minutes. Turn them over, baste with the butter and grill for 4 minutes. Remove and test the salmon; if it comes away from the bone easily it is done. Keep the salmon warm. Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and the chopped watercress. Let it bubble for 2 minutes. Taste it, you may like to add salt and pepper. Pour the sauce, scraping up any crusty bits from the dish, over the salmon. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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