| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
New, Essa’s tast |
1 |
servings |
INGREDIENTS
| 4 |
|
Sticks lemon grass |
| 300 |
ml |
Fish stock; (1/2 pint) |
| 2 |
bn |
Watercress |
| 2 |
lg |
Limes; zest and juice |
| 1 |
ts |
Orange blossom honey |
| 2 |
tb |
Hazelnut oil |
|
|
Freshly ground salt and pepper |
| 1 |
tb |
Chopped fresh chives or better still |
|
|
; garlic chives if you can get them |
INSTRUCTIONS
Strip the outer leaves from the lemon grass and finely chop the tender
middle part.
Bring 1/2 the fish stock to the boil. Plunge watercress into the boiling
water stock where it will wilt and turn emerald green. Immediately remove
from the heat and liquidise until smooth. Reduce remaining stock by half.
Add lime zest and juice, honey and lemon grass. Simmer together for a few
minutes to blend the flavours and cook the lemon grass. Add 2 tbsp
watercress puree, and hazelnut oil and whisk together vigourously until
blended. Season to taste.
You will have a pretty speckly green dressing. Add chives at the last
minute before serving and serve warm with fish.
Converted by MC_Buster.
Per serving: 417 Calories (kcal); 35g Total Fat; (78% calories from fat);
3g Protein; 19g Carbohydrate; 20mg Cholesterol; 330mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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