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. 

Little tasty turnovers

Inspired by a visit to an Afghan restaurant, these little turnovers are deliciously fresh. If I say so myself. I'm not a great fan of fiddly cooking, still, I reserve the right to say this isn't fiddly. It just involves lots of chopping. And a bit of boiling. And rolling out pastry (shop bought in my case). OK, it's fiddly, and the pay-off makes it worth it. Little parcels of loveliness. I served these up with a tarator, a bit lumpy, because it was my first time making it. Tarator is a nut sauce, a bit like maionnaise (apart from my first attempt). The combination is perfect for vegetarians, vegans and anyone with tastebuds. If you are wheat intolerant the whole thing would work with rice pastry. 

Oh, what's in it? Leeks, carrots, potato, coriander, teeny bit of dill, pepper and salt. The shop bought pastry is made just with oil. 

RECIPE

Two large leeks (or a bunch of spring onions)

Two potatoes (cooked in their skins, peeled when cool enough)

Generous handful of finely chopped coriander (cilantro to some) including stems

Pinch of dill

One large carrot, cooked

Ground black pepper

Salt

Tablespoonful of oil

½ block of ready-made puff pastry

Set the oven to Gas Mark 7/425F/220C

• Cut the leeks (or spring onions) into fine slices
• Cook gently over low heat in the oil – careful not to burn, you don’t want that caramel taste
• Peel the cooked potatoes and cut into very small cubes, chop up the carrots in the same way
• Take the softened leeks off the heat, season with pepper and salt and stir through all the other ingredients

You can make this mixture the day before if you want to

Roll the pastry out very thin, keeping the rectangular shape

Cut into nine square of approximately equal size

Put two heaped teaspoons of the mixture in each, moisten the edges of the pastry, fold over, and crimp together with a fork

Snick a little hole into the top of the turnover (pasty)

Brush with egg if you like, to give golden colour

Cook in oven for 20 minutes or until golden.