| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
North, Atlantic, Fisheries |
4 |
servings |
INGREDIENTS
| 4 |
|
4 oz salmon steaks |
| 1 |
oz |
Butter |
| 4 |
fl |
Double cream |
| 2 |
ts |
Lemon juice |
| 2 |
bn |
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.
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