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Carrot Coriander and Soured Cream Sauce

This sauce, like soured cream, is great when served with cooked white fish fillets.

ingredients

makes about 15 fl oz (450 ml)
1 lb (500g) carrots, chopped
2 cup (16 fl oz) 500 ml fish or vegetable stock
1 tablespoon coriander leaves, finely chopped
freshly ground black pepper
2 - 3 tablespoons soured cream or natural yoghurt

method

1. Simmer the carrots slowly in the stock for about 30 minutes, or until they are really tender.

2. Tip them into the bowl of a food processor or blender and whizz until very smooth - add more or less of the cooking liquid to achieve the consistency required, then add the coriander, a dash of freshly ground pepper and the soured cream or yoghurt.

3. Whizz briefly again and check the seasoning.

4. Serve the sauce warm with white fish.

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