| 2 tablespoons olive oil |
|
|
Heat oil, cook, stirring, until soft |
Before use, return to pan, stir over heat until slightly thickened. |
| 1 medium onion |
chop |
| 1 clove garlic |
crush |
| 1/2 cup dry white wine |
|
Add, boil uncovered until reduced by 1/3 |
| 1/2 cup fish stock |
| 300ml cream |
|
|
Add, stir until mixture boils and thickens |
| 1 1/2 teaspoons cornflour |
blend |
| 2 teaspoons water |
| 1 1/2 cups firmly packed watercress |
|
Add, process until smooth |
|