Watercress and Mushroom Sauce for Fish

Preparation info

  • Difficulty


  • Yield:

    1¼ cups

Appears in


By James Peterson

Published 1991

  • About

This sauce can be treated as a stock-based sauce, or the same method can be used to finish the cooking liquid for integral fish sauces. Lambda carrageenan keeps this relatively unstable sauce from separating.


fish cooking liquid, court-bouillon, or ¾ cup 185 ml
leben yogurt 4 tsp 20 ml
mushroom purée ¼ cup 60 ml
lambda carrageenan (optional) 0.4 g
watercress purée 4 tsp 20 ml
salt and pepper to taste to taste


Heat the cooking liquid in a 1-quart (1 liter) sloping-sided saucepan. Whisk in the yogurt, mushroom purée, and lambda carrageenan, if using. Simmer the mixture until it has the consistency you like. If it remains too thin, or threatens to separate, whisk in another 0.2 gram of lambda carrageenan and bring back to a simmer. Add the watercress purée just before serving to prevent the purée from turning gray. Season with salt and pepper.