Preparation (20 minutes)

1. Place the salmon fillets on a cutting board, skin side down; remove the meatiest part of the back to form  fillets of an even thickness so that they cook evenly;
2. cut into 4 equal portions;
3. in a blender, combine 50 ml (3 tbsp.) fish stock, the spinach and cress; mix finely; strain; set aside. 

1. place 300 ml (1 1/4 cup) fish stock and the vermouth into a medium saucepan; bring to a boil and reduce by two-thirds; 
2. add the cream and reduce again by three-quarters;
3. remove from the heat and whisk in the butter; add the spinach and cress juice; reheat without boiling; season with salt, pepper and a little lemon juice; 
4. heat the oil in two non-stick pans over high heat until the oil begins to smoke slightly; 
5. add the salmon; cook for 30 seconds; turn and cook 30 seconds longer (the salmon should remain slightly rare). 

• spoon 1 1/2 tbsp. of sauce into the center of each warmed plate; 
• place the well-drained salmon on top and sprinkle with chives; 
• add a few chives and red currants for garnish; 
• serve immediately while very hot; pass the rest of the sauce separately; 
• don't forget to place some sauce spoons on the table.