The cream in this recipe mellows the bite of the watercress, which gives the sauce a fresh green colour.
INGREDIENTS:
2 firmly packed cups watercress sprigs
2 cups fish stock
2 cups cream
Salt flakes & freshly ground black pepper, to taste
2 tablespoons butter
4 x 180g pieces Gemfish fillets, skin off, bones removed
4 sprigs watercress, to serve
METHOD:
Process watercress, stock and cream in a food processor or blender. Place in a saucepan and boil until reduced by half. Return to blender and process until smooth. Taste, add salt and pepper and keep warm.
Melt butter in a frying pan. Add fish and cook for 4 minutes, then turn and cook other side for 2 minutes, or until flesh is opaque and flakes easily when tested with a fork.
Spoon sauce onto warm plates, top with fillets and garnish with a watercress sprig.
ALTERNATIVE SPECIES:
Atlantic Salmon, Blue Grenadier, Flathead, Ling, Whiting, or any of the Dory species.