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



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