Japanese Salsa Verde

Name: Japanese Salsa Verde
Yield: Makes 200 ml
Cuisine: Italian
Ingredients: 150 ml olive oil; 1 teaspoon wasabi paste (Japanese horseradish); 1 teaspoon wasabi paste (Japanese horseradish); 4 tablespoons superfine capers, rinsed; 15 g mizuna or rocket leaves; 15 g mizuna or rocket leaves; 25 g flat-leaf parsley; juice of 1 lemon; 2 garlic cloves, crushed; 1 tablespoon nam pla (Thai fish sauce); 1 tablespoon nam pla (Thai fish sauce)

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Italian salsa verde is one of my favourite sauces. It has everything piquancy, freshness and a touch of pungency. In this version, a little Japanese horseradish and peppery mizuna leaves add a Far-eastern touch to a classic sauce. love it with salt-grilled mackerel fillets and sliced, hot new potatoes.

Ingredients

1 teaspoon wasabi paste (Japanese horseradish)
150 ml olive oil
25 <

Europe
Italy
Fish course
Sauce
Pescatarian
Gluten-free

Method

Put the wasabi paste in a bowl and slowly whisk in the olive oil.
Transfer to a blender, add the remaining ingredients and blitz to a coarse purée.