Salmon Cube Trout in Cress Sauce

Pasta dishes are always a good idea!

Briefly rinse the salmon trout fillet and dry with kitchen roll.

Then peel the skin off the salmon. Cut the fillet into 3 x 3 cm cubes and finely dice the shallot.

In a frying pan, sauté the shallot cubes in butter, add the salmon, season with pepper, juice of one lemon, salt.

Add wine, Noilly Prat and whipped cream to the frying pan, steam everything together for 6 minutes with the lid closed.

Drain the stock and put it in a hand mixer form. Add the cleaned and washed watercress and blend the whole thing. Pour the sauce over the salmon cubes and heat up again. Serve with long grain rice or butter noodles.

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