Salmon and watercress sauce

Recipe for four

 

Ingredients:

200g Asparagus

800g Salmon, cut into thin steaks

1 pkt Watercress

200ml Chicken stock

 

Technique:

Boil asparagus then remove from the water and drop into cold water to refresh

Blanche watercress for 2 seconds in the asparagus water, then remove and shock in to a bowl of cold water

Pour out majority of the asparagus/watercress water and add chicken stock to the rest

Add the watercress to this mixture and blitz in blender

Pan-fry salmon for roughly 30 seconds on each side, then combine salmon, watercress and asparagus on plate