Sauce Vierge with Pan-fried Salmon Recipe
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly...
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Cooking tools:
- Mortar and pestle
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Mixing bowl
- Spoon
- Plate
Ingredients
- 4 salmon fillets, about 125g each
- 1 dash of sunflower oil
- salt
- 2 tomatoes
- 1 garlic clove, minced
- 8 tbsp of fresh basil, finely chopped
- 3 tbsp of fresh chervil, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 6 coriander seeds, finely crushed
- 200ml of olive oil
- 1 lemon, juiced
- ground white pepper
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