Watercress Sauce (Irish)

This sauce goes well with salmon, eel, and various freshwater fish.

1½ cups fish stock (360 mL)
1 large bunch watercress, trimmed and stalks reserved
½ cup White Sauce (120 mL)
sea salt
black pepper, freshly ground

Bring the fish stock to a boil in a small saucepan, then cook the watercress stalks in the boiling stock for about 15 minutes, or until tender. Strain the stock, discarding the stalks.

Heat the white sauce in another small saucepan over low heat, then slowly add the strained stock, whisking gently to thoroughly combine the ingredients. Stir in the trimmed watercress leaves and season to taste with salt and pepper.

Makes about 3 cups (720 mL).