Watercress Sauce
This peppery watercress sauce can be served either cold or warmed through - it's ideal with any white fish and very simple to make. You do need a blender or food processor though - either a liquidizer or a stick blender - to mix the ingredients. It's excellent warmed through to serve over any plain grilled or fried fish. Do not heat too much as it could curdle, just a gentle heating in a pan on the stove - don't be tempted to microwave it as the result could be the same. 
It's a brilliant green colour - it looks very good against the deeper colours of salmon - quite dramatic. Just look at the photo here and imagine that spooned over the middle of a nice piece of salmon fillet.Watercress or Spinach Sauce Put all the ingredients into a blender and whizz together until smooth. Taste and season accordingly. You can just pop this into a pan and warm through gently to serve over cooked white fish or serve it cold - I prefer it warm. You could substitute spinach (about 8 oz, blanched before processing - just dip into boiling water for about 2 minutes) for the watercress. I would serve this with salmon, trout or any white fish and some plain buttered vegetables and my old favourite, new potatoes. In season, asparagus would be lovely, but petit pois, broccoli, cauliflower or carrots would be excellent.
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Watercress Sauce - to Seafood Sauces
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