Strip the outer leaves from the lemon grass and finely chop the tender middle part. Bring 1/2 the fish stock to the boil. Plunge watercress into the boiling water stock where it will wilt and turn emerald green. Immediately remove from the heat and liquidise until smooth. Reduce remaining stock by half. Add lime zest and juice, honey and lemon grass. Simmer together for a few minutes to blend the flavours and cook the lemon grass.
Add 2 tbsp watercress puree, and hazelnut oil and whisk together vigourously until blended. Season to taste. You will have a pretty speckly green dressing. Add chives at the last minute before serving and serve warm with fish. Per serving: 417 Calories (kcal); 35g Total Fat; (78% calories from fat); 3g Protein; 19g Carbohydrate; 20mg Cholesterol; 330mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 245 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 20.5mg||1 %|
|Potassium 165mg||4 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 1.2g||2 %|
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Calories per serving: 246
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