Watercress Sauce for Fish RecipeOrigin: Britain Period: Traditional |
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This green sauce is used as a classic accompaniment for salmon, salmon trout and grilled mackerel Ingredients:
115g watercress 
Watercress Sauce for Fish Preparation:Method:Pick over the watercress then bring a pan of lightly-saled water to a boil. Add the watercress and cook until just tender (about 2 minutes). Drain thoroughly, pressing well with the back of a spoon to remove excess moisture then rub through a fine-meshed sieve to purée. In the meantime, cream the butter then work in the watercress purée a little at a time, until thoroughly combined. Season with black pepper and a god dusting of cayenne pepper. Now whisk the anchovy essence into the fumet. Melt the butter in a pan, scatter the flour over the top and stir in to form a roux. Add the fumet, whisking constantly then bring the mixture to a boil, stirring constantly and boil for 5 minutes. Take off the side then add the watercress butter a small piece at a time, whisking well to incorporate after each addition. Take off the heat and season liberally before sharpening with the lemon juice. Add the cucumber pieces and serve immediately (not, do not boil after adding the butter as the sauce will split, but you can re-heat in a bain-marie, if needed). |
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