This vibrant watercress sauce is the perfect accompaniment to fish dishes, bringing a fresh, slightly peppery flavour with a creamy finish. It pairs beautifully with Salmon en Croûte, grilled salmon, or roasted white fish, adding a delicious burst of colour and flavour to any meal.
Ingredients Needed:
- 20g (¾oz) butter
- 1 shallot, finely chopped
- 15g (½oz) plain flour
- 400ml (14fl oz) vegetable stock
- 100g (3½oz) frozen peas
- 100g (3½oz) watercress, chopped
- 5 tbsp full-fat crème fraîche
- 1 tbsp finely chopped fresh mint
- Salt and freshly ground black pepper
How To Make Watercress Sauce:
- Prepare the base: Melt the butter in a medium pan over medium heat. Stir in the chopped shallot and fry for 2–3 minutes until softened but not browned.
- Thicken the sauce: Stir in the flour and cook for 1 minute, stirring constantly to prevent lumps from forming. Remove from the heat and gradually whisk in the vegetable stock. Return to medium-high heat and stir continuously until the sauce thickens slightly.
- Add the peas and watercress: Simmer for 2 minutes, then remove from the heat. Stir in the chopped watercress and allow it to wilt in the residual heat.
- Blend until smooth: Transfer the mixture to a food processor or blender and blend until smooth. Pour the sauce back into the pan.
- Finish with cream and herbs: Stir in the crème fraîche and chopped mint. Season with salt and black pepper to taste. Gently reheat over low heat before serving, ensuring you don’t overheat to maintain the bright green colour.
Recipe Tips
- Keep the colour bright: Add the watercress off the heat to retain its vibrant green shade.
- Use fresh mint for flavour: Stir it in at the end to enhance the freshness.
- Reheat gently: Avoid boiling after adding crème fraîche to keep the sauce smooth and creamy.
How To Store & Reheat
In the Fridge: Store in an airtight container for up to 2 days. Reheat gently over low heat.
In the Freezer: Freeze for up to 1 month. Defrost in the fridge overnight and reheat slowly before serving.
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