None!

Nutrition	%GDA	Range
Energy Kcal	246
Protein	19.81%
Other Carbohydrate	0.41%
Sugar	2.87%
Fat Saturated	53.33%
Fat Unsaturated	17.01%
Fiber	1.68%
Sodium	2.14%
Salt	2.27%

1. Preheat the oven to 170C/325F/Gas Mark 3. 2. Steam the young sorrel leaves (or spinach leaves, de-stalked and washed) for 1 minute using a fan steamer. Pat dry and line the ramekins and a pastry brush to ease the leaves into place. Overlap as not to leave any gaps, and allow the tops to hang over the dish edges as they can be folded in afterwards. 3. Place the fillet of salmon in a saucepan along with the milk, bay leaf and blade of mace, add some salt and pepper, bring to simmering point and simmer for 4 minutes exactly keeping it moist. 4. Strain the milk into a jug, flake the salmon into large flakes and divide equally among the ramekins, sprinkling in the chopped tarragon and a little seasoning. 5. Return the milk to the saucepan, add the cream and heat gently while whisking the egg yolks in the jug the milk was in. As soon as the milk mixture barely simmers, pour it over the eggs, whisk again thoroughly, then pour the whole lot into the ramekins. 6. Fold any overlapping leaves over the mixture, then transfer them on the baking sheet to a highish shelf in the oven to bake for 20-25 minutes or until the centres of the creams are just set and the tops turning brown. 7. Remove from the oven and leave for 10-15 minutes to settle before turning out on to warmed serving dishes. 8. Garnish with watercress and serve straight away. Taste good with some young salad leaves dressed with Lemon Vinaigrette.