Salmon in watercress sauce

Salmon in watercress sauce - Serves 4

Ingredients
4 salmon fillets
14oz / 397g tiger prawns
6 spring onions
2 garlic cloves
Fry Light
1/4pt / 142ml chicken bovril stock

For the watercress sauce:
3 1/2oz  /100g watercress
4tbsp capers
3 handfuls each of dill, chives and parsley
7oz / 198g low fat fromage frais
7floz / 198ml chicken bovril stock
salt and pepper
1lb2oz / 794g new potatoes (with skin ons) and lemon wedges to serve

Method
1. Remove the skin from the salmon and cut into bite size pieces.  Peel the prawns.  Finely slice the spring onions.  Peel and crush the garlic.
2. Make the sauce - wash and finely chop the watercress.  Rinse and drain the capers.  Finely chop the herbs (reserve a small amount for garnish).  Place the watercress, herbs, capers, fromage frais and stock into a blender and whizz until smooth.  Season well and set aside.
3. Spray a large frying pan with Fry Light and place over a medium heat.  Add the spring onions and garlic, stir fry for 1-2 minutes then add the fish and prawns and stir fry for a further 1-2 minutes.  Pour in the stock and bring to the boil, stirring constantly.  Cook for 4-5 minutes or until the fish is cooked through.
4. Stir in the watercress sauce and heat through.  Serve each portion with the reserved herbs, a lemon wedge, and new potatoes.ro