Light Leek Sauce Recipe
Ingredients
| Leeks | 450 Gram | |
| Watercress- 1 bunch, roughly chopped | ||
| Dry vermouth | 4 Tablespoon | |
| Single cream | 1 Carton (1l) | |
| Fish stock | 450 Milliliter | |
| Butter | 40 Gram | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Dry white wine | 100 Milliliter | |
| Fish bones/ Fish cubes- 1/3 cup | ||
Directions
MAKING
1. In a medium sized sauce pan, combine wine and fish bones. Cover and cook on a medium flame for 10 minutes. Strain and keep aside.
2. In a medium sized sauce pan, melt butter to prepare sauce.
3. Add the leeks, mix well and cover and cook on a medium flame for 5 to 6 minutes or they soften.
4. Add watercress, mix well and cook for 3 to 4 more minutes.
5. Remove off flame and keep aside to cool.
6. In an electric mixer, place cooled vegetables along with vermouth and blend for 1 minute.
7. Add stock, cream, salt and pepper and blend till smooth.
8. Remove on to a sauce pan, add reserved cooking liqueur and re heat gently.
SERVING
9. Use sauce as an accompaniment over poached fish etc.
1. In a medium sized sauce pan, combine wine and fish bones. Cover and cook on a medium flame for 10 minutes. Strain and keep aside.
2. In a medium sized sauce pan, melt butter to prepare sauce.
3. Add the leeks, mix well and cover and cook on a medium flame for 5 to 6 minutes or they soften.
4. Add watercress, mix well and cook for 3 to 4 more minutes.
5. Remove off flame and keep aside to cool.
6. In an electric mixer, place cooled vegetables along with vermouth and blend for 1 minute.
7. Add stock, cream, salt and pepper and blend till smooth.
8. Remove on to a sauce pan, add reserved cooking liqueur and re heat gently.
SERVING
9. Use sauce as an accompaniment over poached fish etc.
Chef
