Sunday, 22 September 2013

revisiting green sauce with fish

I got such an enthusiastic reception for green sauce yesterday, that I am reprinting the recipe. Last night I added tarragon, so it the combination garlic, coriander, dill, tarragon, capers and gherkins, with about a spoonful of olive oil, a couple of spoonfuls each of maionnaise and greek yoghurt, plenty of pepper and salt. Into the blender and hey presto, joy to eat with potatoes and on this occasion salmon baked in white wine on a bed of tarragon, dill and coriander.

It is hard to describe the flavour, since the ingredients vary. The variety above has a lovely aniseedy undertone. The main thing about green sauce is that it packs a tangy punch, and complements both fish, meat and veg. Give it a go.

this is my original posting:

The green sauce is a grab it sauce in terms of ingredients. I often have parsley, coriander and dill hanging around, and I throw a good handful of each into the blender with a clove of garlic, pepper and salt and blitz the lot. Adding a bit of oil and lemon juice or vinegar gives a lovely dense sauce. Adding assorted pickles (capers, gherkins, jalapenos) adds a vinegary tinge.You can also add maionnaise, and/or yoghurt or creme fraiche. Anchovies may also put in an appearance, to be blitzed. I like to have a smooth base and then add some texture by chopping an onion very finely by hand, sometimes a hard boiled egg might be added. Green sauce is a lovely accompaniment to fish and potatoes. 

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