Sauce vierge
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Recipe serves 4
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Preparation Time
5 min
- Cooking Time
5 min
Ingredients
- 4 tomatoes (skinned, de-seeded and chopped)
- 3tbsps basil
- 2tbsps chopped coriander
- 2tbsps chopped parsley
- 150ml olive oil
- Juice of one lemon
- 75g black olives
Method
- To make the sauce vierge, put the olive oil in a pan and add some lemon juice. Tailor the recipe to your own taste – 3 parts oil to 1 part lemon is about right. Cut the basil leaves into 2 or 3 pieces, depending on their size, then add them to the pan with the tomato, parsley and coriander.
- Serve with Fish, such as cod, and scatter the black olives over the top. Then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.
