Salmon Escalopes with Watercress

• slices of fresh salmon as required
• 1 glass fish stock - optional
• 2 bunches watercress, finely ch

Marinate the salmon slices in the lemon juice, seasoned with salt and pepper, for 15 minutes.

Melt the butter in a pan large enough to hold the salmon and fry the shallot until soft but not brown. Add the white wine, turn up the heat and allow to boil for a few moments (this burns off unwanted alcohol and leaves the flavour). Reduce gas, add the fish and poach very gently for 3 or 4 min