Alastair Little, Richard Whittington

Sauce Vièrge

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Preparation info
    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Sauce viärge is a combination of fresh herbs, tomatoes and olive oil. It goes well with cold poached salmon, salmon trout and any non-oily fish and may be served cold or hot.

Ingredients

  • 3 large ripe tomatoes
  • ½ garlic clove, finely chopped
  • 2 tbsp chopped flat-leaved parsley

Method

Blanch the tomatoes in boiling water for 30 seconds, refresh in cold water and peel. Cut in half and scrape out the seeds and watery centre, then cut the flesh into 5-mm / ¼-inch dice.

Put into a bowl with the garlic, parsley, chervil, coriander and tarragon Add the oil, season and stir. Leave to mature for an hour or so.

Stir again before serving. To serve hot, warm gently over