Green sauce

Method
Prep:5min  ›  Ready in:5min 

1. Remove the hard, coarse stems from 25g fresh parsley, 25g fresh dill or fennel and 25g fresh chives. Put into a food processor or blender with 75g watercress. Whiz to finely chop, then add 300ml Greek-style yoghurt and pulse very briefly to combine the ingredients into a bright green sauce. Stir in a good squeeze of lemon juice, to taste. Add seasoning, if you like.

…to use

*Serve with breadcrumb-coated fish, spooning a little over the top.
*Grill fillets of hake, haddock or cod with spices or chopped, seeded chilli, then spoon over the green sauce – particularly good with lots of mashed or new potatoes.
*Top grilled or fried salmon or trout fillets with a drizzle of single cream (optional) and spoon over some green sauce.