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Serves 4


4 Atlantic salmon fillets
1 tsp. salt
1 tsp. black pepper
1 tbsp. butter, melted
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
2 cups half and half cream
2 tbsp. fresh tarragon, finely chopped
vegetables and potatoes of choice to serve


Preheat grill to very hot. Put seasoned salmon fillets on a greased cookie sheet and cook for 5 minutes each side.

Meanwhile, fry tarragon in the butter until it turns dark green. Add flour and mix to a thick paste. Slowly add the cream, mixing from a thick to thin paste and then a runny sauce. Season with salt and black pepper. Bring to a simmer, stirring continuously until thickened.

Put salmon fillets on dinner plates. Serve hot with a selection of vegetables and potatoes of choice and pour watercress sauce over fish.