This attractive sauce makes a perfect accompaniment to grilled poached fish.
5 FLUID OUNCES
2 tablespoons grated fresh horseradish 4 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoons cooked, finely chopped spinach
1 tablespoon olive oil
1 tablespoon wine vinegar
1 fl. oz. double cream
½ teaspoon salt
½ teaspoon black pepper
In a medium-sized mixing bowl, combine all the ingredients with a fork or wooden spoon. Pour the sauce into a sauccboat and chill in the refrigerator for at least 30 minutes before serving.