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Ingredientes
- 4 stk lemon grass
- 300 ml Fish stock, (1/2 pint)
- 2 bn Watercress
- 2 lrg Limes, zest and juice
- 1 tsp Orange blossom honey
- 2 Tbsp. Hazelnut oil Freshly grnd salt and pepper
- 1 Tbsp. Minced fresh chives or possibly better still garlic chives if you can get them
Direcciones
- 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 till smooth. Reduce remaining stock by half.
- Add in lime zest and juice, honey and lemon grass. Simmer together for a few min to blend the flavours and cook the lemon grass. Add in 2 tbsp watercress puree, and hazelnut oil and whisk together vigourously till blended. Season to taste.
- You will have a pretty speckly green dressing. Add in chives at the last minute before serving and serve hot with fish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 459g | |
| Calories 326 | |
| Calories from Fat 259 | 79% |
| Total Fat 29.29g | 37% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 988mg | 41% |
| Potassium 412mg | 12% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.32g | 2% |
| Protein 7.19g | 12% |
