Poached Salmon in Watercress Sauce

• 4 salmon steaks
• salt and pepper
• juice of 1 lemon
• 50 g butter
• 1 small onion, peeled and finely chopped
• 1 bunch of watercress, washed, trimmed and chopped
• 100ml fish stock or water
• 100ml dry white wine
• 100ml single cream

Season the salmon steaks lightly with a little salt and pepper. Sprinkle over half the lemon juice and leave to marinate for 10 minutes. Melt the butter, add the onion and cook, stirring occasionally, until softened but not browned. Stir in remaining lemon juice and half the watercress, season lightly then add the stock (or water) and wine. Heat gently to simmering point, add the salmon steaks and simmer for about 5-7 minutes until just cooked.

Remove the fish to a warmed serving dish and keep hot. Stir the remaining watercress and cream into the sauce and heat through gently without boiling.

Pour over the salmon and serve immediately.