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Sauce vierge

Adds elegance and interest to a variety of fish dishes
 

 
 
 

Ingredients

  • 100ml olive oil
  • 1 shallot, finely diced
  • 2 tomatoes, skinned, de-seeded and diced
  • Juice of 1 lemon
  • 2 tsp capers, chopped
  • 2 tsp chopped basil
  • 2 tsp chopped tarragon
  • 2 tsp chopped coriander
  • 2 tsp chopped parsley

Method

This modern classic adds elegance and interest to a variety of fish dishes.

  1. Put the olive oil in a saucepan and heat slowly over a low heat. When oil is warm, combine all the other ingredients and allow to infuse.