Ingredients
  • 2 medium size salmon fillets
  • 1 lemon - juice of
  • Pinch ground black pepper
  • 1 tbsp cornflour
  • 85g / 3oz watercress - chopped finely
  • 1 vegetable stock cube
  • 1 (200ml) bottle Neutral Fortisip
  • 200ml / 7fl oz crème fraîche
  • Watercress sprig and lime slices
  • to serve (optional)
Method / Preparation
  • Wrap salmon fillets loosely in lightly oiled baking foil. Season with lemon juice and black pepper. Oven bake at 190ºC / 375ºF / Gas mark 5 for 10 to 12 minutes until lightly cooked.
  • To prepare watercress sauce, gently simmer crème fraîche, watercress and the stock cube for two to three minutes.
  • Blend cornflour with a little Fortisip to make a smooth paste. Blend in remaining Fortisip, then add to watercress mixture.
  • Bring to simmering point, stir constantly until thickened. Remove immediately from heat.
  • Place salmon fillets onto a serving plate and pour over watercress sauce. To serve, garnish with sprigs of watercress and lime.
Nutritional Content
Energy:635kcal
Protein:27g
Carbohydrate:37.8g
Fibre:0.9g
Fat:61.6g

 

Notes

  • Chef’s Tip

    For an extra 70kcal per portion, add 30ml Calogen to the sauce.

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