1

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.

2

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.

3

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.

4

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.

5

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.