Ingredients:

4x salmon fillet portions

100g fine breadcrumbs

100g grated mature cheddar

Salt and pepper

Drop of olive oil

300ml double cream

200ml fish or vegetable stock

100g roughly chopped watercress

 

Method:

Take the salmon fillets and season lightly with salt and pepper

In a bowl mix the cheese and breadcrumbs with a small amount of oil so that it just begins to bind together. Use the remainder of the oil to grease a roasting tray

Lay the salmon fillet on the roasting tray and press some of the cheese mixture onto the top.

Place in a preheated oven at 200°c for approx 20 mins.

Meanwhile rapidly boil the cream and stock in a pan until it coats the back of a spoon and then add the chopped watercress. For a sharper tasting sauce serve straight away or for a slightly more mellow flavour allow to cook out for a couple of mins

Remove the salmon from the oven and allow to relax in a warm place for five min

Pour some of the sauce in the middle of a plate and sit the salmon fillet on top