You are here

Light Leek Sauce

Party.Freak's picture
  Leeks 1 Pound, roughly chopped (450 gram)
  Watercress 1 Bunch (100 gm), roughly chopped
  Dry vermouth 4 Tablespoon
  Single cream 1 Fluid Ounce (1 carton, 284 milliliter)
  Fish stock 3⁄4 Pint (450 milliliter)
  Butter 1 1⁄2 Ounce (40 gram)
  Salt To Taste
  Pepper To Taste
  Dry white wine 4 Fluid Ounce (100 milliliter)
  Fish bones/Fish cubes 1⁄3 Cup (5.33 tbs)

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.

9. Use sauce as an accompaniment over poached fish etc.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 852 Calories from Fat 398

% Daily Value*

Total Fat 45 g69.6%

Saturated Fat 26.5 g132.5%

Trans Fat 0 g

Cholesterol 115.3 mg38.4%

Sodium 1237.4 mg51.6%

Total Carbohydrates 70 g23.5%

Dietary Fiber 8.7 g34.8%

Sugars 19.8 g

Protein 20 g40.6%

Vitamin A 240.7% Vitamin C 163.5%

Calcium 45.6% Iron 57.5%

*Based on a 2000 Calorie diet

Light Leek Sauce Recipe