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Light Leek Sauce

Party.Freak's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Leek
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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