Rocket sauce
Nice with fish or fish dumplings, tasty with any bland potato preparations – it is more flavoursome than spinach sauce.
Ingredients
- 200 g rocket, washed and chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- generous knob of butter
- splash of white wine
- 150 ml single cream
- salt, white pepper to taste
Method
- In a saucepan melt butter over moderate heat, add shallot and garlic and cook until softening. Add a splash of white wine and rocket. Cover saucepan and cook over moderate heat until rocket is completely wilted, about 5 minutes. Remove from heat, add about 100 ml of single cream and blend mixture to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred with cream, season to taste.