Watercress Sauce Recipes
WATERCRESS SAUCE
This watercress sauce is quick and easy to prepare. A relatively healthy recipe that pairs great with salmon, white fish and even chicken!
Provided by Michelle Minnaar
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fry the watercress in the butter and oil until wilted.
- Add the mustard and crème fraîche to the greens and let it bubble for a minute.
- Season to taste and serve.
Nutrition Facts : ServingSize 1 serving, Calories 71 calories, Sodium 75 mg, Fat 6.7 g, SaturatedFat 2.9 g, Carbohydrate 1.5 g, Protein 1.3 g, Cholesterol 13 mg
WATERCRESS SAUCE
Steps:
- Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 0 grams
SEA BASS WITH WATERCRESS SAUCE
This delicious entrée takes just minutes, making it perfect for a quick weekday supper.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Add sea bass to skillet; cook just until opaque in center, about 4 minutes per side. Transfer fish to plate; tent with foil to keep warm. Pour off all but 1 teaspoon drippings from skillet. Add shallots to same skillet; stir 30 seconds. Add Vermouth; bring to boil. Continue to boil 1 minute. Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes. Add 3/4 cup watercress to sauce. Season with salt and pepper. Transfer fish to plates. Spoon sauce around fish. Sprinkle with remaining 1/4 cup watercress and serve.
SALMON & FENNEL EN CROUTE WITH WATERCRESS SAUCE
The perfect way to serve pastry for a light but filling meal
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Fry the fennel and onion in the butter for 5 mins. Add the garlic, fry for 5 mins more until the veg is soft, then stir in the watercress.
- Cut the pastry into 4 pieces, then roll each piece to approx 22cm square. Spoon a quarter of the veg onto one half of each piece of pastry and spread to approx the shape of the salmon fillet. Put the fish on top, then brush round the pastry with egg, fold over and seal. Trim the pastry to make 4 parcels, then decorate with the trimmings.
- For the sauce, whizz all but 4 sprigs of watercress with the crème fraîche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220C/fan 200C/gas 7. Brush the parcels with egg, then bake for 15 mins until golden. Serve parcels on a pool of sauce, garnished with the reserved watercress. Serve with new potatoes and green beans or salad.
Nutrition Facts : Calories 983 calories, Fat 70 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.35 milligram of sodium
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