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    Watercress Butter

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    Watercress Butter

    Serves: 6 - 8


    • 30-45g watercress
    • 30-45g parsley
    • A few tarragon leaves
    • 115g butter
    • Lemon juice


    1. Pick 30-45g watercress and parsley and a few tarragon leaves. Cover with boiling water, then drain immediately and cool under the cold tap.
    2. Pat dry and chop finely. Beat into 115g butter, then add lemon juice and season to taste.
    3. Form into a roll, wrap in greaseproof paper and chill. Slice and leave to melt on cooked fish.
    4. Use any excess in sandwiches.

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