salmon and watercress

Salmon Fillet with Watercress Sauce

A succulent fillet of Scottish salmon, perched atop a craggy isle of mash and surrounded by a veritable loch of watercress sauce

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

Your FFT Fish & Sauce kit will include:

140g Salmon Fillet Portions x 2
120g pouch of Watercress Sauce

Further ingredients required to make this recipe:

400g tin of Butterbeans
200g Leek
100g Fennel
30ml Olive Oil
1 Lemon
1 Garlic Clove

Allergens

  • Fish
  • Milk

Method

  1. To make the Butterbean Mash, drain and wash off the beans, place in a saucepan and cover with water. Gently warm them through until soft. Drain but retain the cooking water. Place the beans into a blender with the Olive Oil, the Garlic Clove (chopped), and the zest & juice of the Lemon. Blitz, gradually adding a little retained cooking water until the desired smooth consistency is achieved.
  2. Prepare the leek by cutting into small dice, then wash well and drain. Wash and cut the fennel into small dice. Warm a little olive oil in a saucepan and sweat off both the leeks and fennel, until tender.
  3. Add the butterbean mash to the fennel and leeks and mix together well, correct seasoning to taste with salt and freshly ground pepper. Add a little water, or olive oil, if you need to soften the mash further, or you may like to add a small knob of butter. Keep warm.
  4. Gently warm the watercress sauce through, in a small saucepan.
  5. In a heavy frying pan, or skillet gently warm a little oil. Score the skin and season the fish with salt and freshly ground pepper. Place the salmon fillets, skin side down into, the oil. Gently hold the flesh down until you feel the fillet relax so that it does not arch up. Cook until it is almost cooked through and the skin is golden and crispy. (to achieve a perfectly cooked fish with crispy skin please see our Fish for thought TV YouTube film on fish and tips) don’t be too eager to turn the fillet, if the skin is cooking too quickly, turn the heat down to a gentle fry.
  6. To serve – Divide and present the butterbean mash attractively on two plates. Pour the watercress sauce generously around it. Place the salmon on top of the mash.

Nutrition per serving

  • Per Portion 937kcal / 3895kj
  • Fat 60.0g
  • Saturates 18.0g
  • Carbs 34.0g
  • Sugars 6.4g
  • Protein 56.0g
  • Salt 0.97g