Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

This is a very simple, quick sauce to prepare and on top of grilled, fried or baked white fish, or salmon, makes the dish look elegant and also makes for a great complementary flavour. 

1 tablespoon blanched baby spinach, l tablespoon watercress, 1 tablespoon creme fraishe (you can use yogourt if you're callorie counting), a good squeeze of lemon juice.

Simply chop the spinach and watercress coarsely and mix into the creme fraishe, then add lemon juice, season to taste.