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.

Watercress Sauce
2 bunches of watercress
5 floz (150ml) soured cream
few twists black pepper
squeeze of lemon juice

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.

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