Watercress Sauce is a traditional British recipe for a classic watercress-based sauce that makes a wonderful accompaniment to freshwater fish. The full recipe is presented here and I hope you enjoy this classic British version of: Watercress Sauce.
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The herby pepperyness of watercress makes an excellent and distinctive sauce for all kinds of freshwater fish. I like this with salmon, perch and smoked eel personally.
Ingredients:
120g watercress
300ml water or stock (fish stock or vegetable stock preferred)
30g butter
1 tbsp flour
salt and black pepper, to taste
30ml single cream
Method:
Strip the leaves from the watercress stalks. Chop the stalks and add to a pan with the stock. Bring to a boil and cook until just soft (about 10 minutes). Drain (reserve the stock) and chop the stalks finely.
Melt the butter in a pan, add the watercress sauce and sprinkle the flour over the top. Stir to form a smooth roux then gradually ad the reserved stock. Whisk to make a smooth sauce and slowly bring to a boil.
Season the mixture then stir-in the watercress leaves and the cream. Take off the heat, pour into a sauce boat and serve with freshwater fish.
