Salmon Steak with Butterbean Mash & Watercress Sauce

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

Firstly, prepare the leek by cutting into a small dice, then wash well and drain. Wash and cut the fennel into a small dice. Warm a little olive oil in a small saucepan and sweat off both the leeks and fennel, until tender.
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.
Gently warm the watercress sauce through, in a small saucepan.
In a heavy frying pan, or skillet add enough olive oil in which to fry the Salmon steaks and heat it. Season the steaks with salt and pepper. Lay the fish in the pan and fry for 3 – 4 minutes, until the fish is golden and crisp on one side. Carefully turn the steaks and continue to fry for a further 3 – 4 minutes. If you feel the fish is still not quite cooked, place it into the oven for a further couple of minutes, until it feels like the centre bone can be easily removed.
To serve – present the butterbean mash attractively on the plate and pour the watercress sauce generously around it. Place the oven dried tomatoes around the mash and place the roast salmon on top.

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