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