Phil's in search of the ultimate superfood... watercress!
The number one superfood we can all eat is grown right on our doorstep, and Phil’s joining us live from Hampshire where they produce 1.5 billion bags of watercress every year.
With over 50 minerals and nutrients, Phil's on hand to make sure it's our go-to ingredient to cook with as he whips up a speedy watercress pesto and pan-fried salmon with watercress sauce.
Seared salmon with watercress sauce
600g piece middle fillet of salmon, skin on but scaled
4 medium shallots very finely chopped
50ml sherry vinegar
600ml strong fish stock
300ml whipping cream
100g roughly chopped fresh watercress
1. Place the shallots, vinegar and fish stock into a pan and bring to a boil, cook until well reduced, probably 10 minutes.
2. Heat a little oil in a non-stick frying pan and season the salmon well with salt and pepper.Cook skin side up for 2-3 minutes, so the salmon takes a little colour.
3. Flip over and cook for a further 5-6 minutes, then remove from the heat and cover with foil and leave to rest for the same amount of time you cooked for.
4. Meanwhile add the cream to the stock and boil for a couple of minutes to thicken slightly.Season with salt, pepper and a little sugar.
5. Remove from the heat and just before serving add the watercress and mix through.Place the salmon onto a deep serving dish and spoon over the light watercress sauce.
6. Serve with a crusty baguette.
50g pine nuts
80ml sunflower oil
2 small shallots, finely chopped
1 clove garlic finely chopped
Pinch ground black pepper
70g fresh watercress
30-50g grated parmesan cheese
1 tsp Dijon mustard
Pinch red chilli flakes
1. Preheat the oven to 200°C gas 6.
2. Place the pine nuts on a tray and bake until lightly browned, but not burnt. Then cool. This will increase their flavour.
3. Place the shallots, garlic, pepper, watercress, cheese, chilli and salt into a food processor. Add half the oil and blitz until fairly smooth. Gradually add the oil until you have a thickish sauce, add more or less oil until you get the right consistency.
4. Spoon into a bowl, taste and adjust with salt and pepper, sometimes a squeeze or two of lemon brings out the flavour at the last second to keep the colour.