4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.

Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickland. Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966