Escallopes of Salmon allow 3x50-75gm (2-3 oz) each person.
Salt & peper
A good bunch of watercres
150 ml /5fl oz dry Vermouth
75 g /3oz butter
2-3 table spoons double cream
Remove the stalks from the watercress, wash the leaves and chop them quite finely
(This can be done in a food processor).
In a heavy based pan, melt the butter
Season the salmon with salt and pepper and place in the pan
Heat gently until just cooked, turn over and finish cooking other side
(It takes about 30 second each side)
Remove the fish and keep it warm.
Add the vermouth and chopped watercress to the pan and allow ro bubble gently; reduce the liquid by half
Add the double cream.
Check for seasoning.
You want a lightly coating texture, but not too thick.
Spoon some sauce onto each plate and then place the salmon on top.