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.
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 the lowest heat for 10 minutes, but do not allow it to boil or you will lose the fresh intensity of the herbs.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.