Scallop/Elder-Flower/Tomato: Sauce Vierge

Preparation info
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By Sat Bains

Published 2012

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For the Sauce Vierge

  • 30 g coriander seeds
  • 100 ml best quality olive oil
  • 30


Roast the coriander seeds in a hot pan for 15 seconds. Remove from the heat and when they have cooled down a little, add the olive oil. Leave to infuse for 30 minutes before coarsely blitzing, using the pulse function on your blender. Strain into a small pan.

Add the lemon juice and verjus and season to taste. When needed the sauce is warmed through and finished with the diced strawberr