Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, April 2004
- Coarse salt
- 1 1/3 cups shelled fresh peas
- 1 cup loosely packed watercress (1 ounce)
- 4 teaspoons cold unsalted butter
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking.
Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 teaspoon at a time; whisk until emulsified. Season sauce with salt.