Finely chopped watercress in a white sauce. For strongly-flavoured fish such as salmon.

Original Receipt from http://watercress.co.uk

Classic Watercress Sauce
Ingredients

25g/1oz butter
2 small shallots, very finely chopped
1 stick celery, very finely chopped
1/2 glass dry white wine
750ml / 1.25 pint vegetable stock
1 bay leaf
150ml/1/4 pint carton single cream
2 x 85g/3oz packs watercress, chopped

Method

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.