Seared salmon with lemon crème fraîche
Cooking fish correctly is simple, as long as you remember that it will continue to cook once it's removed from the pan. Salmon is best if it is slightly underco
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Ingredients
- 1.2 kilograms salmon fillet, bones removed
- 1/4 cup (60ml) olive oil
- 8 sprigs lemon thyme
- 1 cup (240g) crème fraîche or sour cream
- 3 teaspoons finely grated lemon rind
- 1/3 cup (80ml) lemon juice
- 1 bunch watercress, trimmed
- 160 grams salmon roe
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