Watercress Fish Sauce
A delicious light and summery sauce that would go well with any white fish, salmon or you could even poach oysters.
- Dish Type: Sauce
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 10 mins
- Difficulty: Easy
- Cuisine type: British
Ingredients
- 800ml Fish Stock
- 200ml Cream
- 1X Bunch Watercress
- 1X Parsley (Handful)
Allergens
- Fish
- Milk
- Sulphites
Method
- Boil the stock on a high heat until it has reduced to a 1/4 of it's original.
- Reduce the heat, add the cream and then bring back to the boil until reduced by half.
- Wash and trim the watercress removing the thick stems, place into a food processor, pour over the boiled fish cream sauce and puree together until smooth and well blended.
- Season as necessary.
We also recommend our salmon with watercress sauce recipe.
Nutrition per serving
- Per 100g 326cal / 1346kj
- Fat 30.7g
- Saturates 18.4g
- Carbs 7.1g
- Sugars 1.7g
- Protein 5.3g
- Salt 0.42g