I’m a big fan of zingy, tangy, herby sauces to accompany things like fish and chicken. They’re a great healthier alternative to butter or cream based sauces and taste fantastic too. One of my current go to evening dinners is a piece of sea trout or salmon (but you could substitute most fish really) with lots of green veg and this great take on a salsa verde. I say its a take on a salsa verde, because it’s a bit different to a lot of recipes you might see out there, being coriander heavy.
Generally in a salsa verde, which just translates as ‘green sauce’ you can use any soft green herbs, but most recipes use parsley, basil and mint. I prefer some of the other soft green herbs so this is my version, but feels free to experiment and find your perfect balance. Ingredients:
- 1 large bunch corinader
- 1 small handful mint
- 1 small handful dill
- 1 small handful parsely
- 1/2 small green chilli (optional)
- 2 tablespoons capers
- 2 anchovy fillets
- 2 cloves garlic
- 1 small shallot
- 1 tsp dijon mustard
- 4 tbsp olive oil
- 4 tbsp rapeseed oil
- 4 tbsp red wine vinegar
- couple of turns of cracked black pepper
Method:
- Finely chop the shallot, mince the garlic and mix with the roughly chopped capers & anchovies
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Mix the mustard and oil into this mixture
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Finely chop all the herbs, or blitz in the food processor
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Add the herbs to the other bowl with the shallots etc and then mix thoroughly.
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Finally stir through the vinegar and add the pepper to taste, adding a little more or less to taste.
Happy eating :)
