Salmon and watercress sauce
- 2 salmon steaks
- 1 shallot
- 25 cl of white wine
- 200 ml of 30% fat liquid cream
- 2 bags of Supercress 5
Heat the butter in a sauté pan. Fry the minced shallots in it for about 3 minutes. Pour in the wine and let reduce, then add the cream. Add salt and pepper. Cover and simmer while the salmon cooks.
Salt and pepper the salmon fillets. Fry them for 5 minutes on each side in hot oil or on a lightly oiled grill.
Remove from the heat and add the two sachets of Supercress 5. Serve them topped with the watercress sauce. This dish can be served with rice and steamed broccoli.