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


  • 800ml Fish Stock
  • 200ml Cream
  • 1X Bunch Watercress
  • 1X Parsley (Handful)


  • Fish
  • Milk


  1. Boil the stock on a high heat until it has reduced to a 1/4 of it's original.
  2. Reduce the heat, add the cream and then bring back to the boil until reduced by half.
  3. 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.
  4. Season as necessary.

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