A classic combination, simple but quite elegant. Sauté skinned fillets of salmon, seasoned with coarsely ground black pepper,
and serve with a watercress sauce made by chopping watercress finely in a food processor, with a Tbs milk, then tip into a saucepan,
add double cream, season and simmer until thickened. Accompanied here with new potatoes and courgettes cut into batons.