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Servings Per Recipe: 4
Amount Per Serving
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Cut each potato lengthwise into four or six pieces. Cook in a pan of boiling salted water with 2 sprigs of the dill for 10 minutes or until just tender.
Meanwhile, preheat the oven to 400°F (200°C). Season the salmon steaks on both sides with some salt and pepper. Heat the clarified butter in a frying pan that can be transferred to the oven. Add the salmon and cook for 1 to 2 minutes on each side until lightly browned.
Remove the pan from the heat and let cool for 30 seconds. Then pour in the wine. Place the pan in the oven and cook for 5 minutes.
Remove the salmon from the oven and lift the steaks onto a plate. Keep warm. For the sauce, pour the fish or chicken stock into the frying pan, bring to a boil, and add the unsalted butter. Boil rapidly until the liquid has reduced by half. Add the parsley and adjust the seasoning, if necessary.
To serve, arrange the salmon steaks, watercress, and potatoes on four warmed plates. Mix together the olive oil, vinegar, and 1/2 teaspoon of salt. Pour this dressing over the watercress and pour the sauce over the salmon, then serve.
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