A good, spicy sauce, Watercress Sauce is particularly delicious with salmon or mackerel.
10 FLUID OUNCES
2 bunches watercress, washed and shaken dry
1 pint boiling water
½ teaspoons salt
2 oz. butter
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 tablespoon flour
10 fl. oz. fish stock
1 teaspoon anchovy essence juice of o lemon J cucumber, finely chopped
Place the watercress in a medium-sized saucepan. Pour over the water and add
1 teaspoon of the salt. Bring to the boil over moderately high heat. Cook for
5 minutes or until the watercress is just tender. Remove the pan from the heat. Drain the watercress and pound it in a mortar with a pestle until it forms a puree.
Alternatively, place the watercress in the jar of an electric blender and blend until the watercress forms a puree.
In a small bowl, using a wooden spoon, cream 1 ½ ounces of the butter until it is smooth. Gradually add the watercress puree, pepper and cayenne, beating until the mixture is thoroughly blended. Set aside.
In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to form a smooth paste. Gradually add the stock and the anchovy essence, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Add the watercress mixture, a little at a time and cook, stirring constantly, for a further 1 minute or until the butter has melted. Add the remaining salt and the lemon juice. Stir in the cucumber. Remove the pan from the heat.
Pour the sauce into a warmed sauce-boat and serve at once.