NAOMI’S SAUCE VIERGE FOR FISH
“This combines the recipes of Michel Guerard and Jean Troigros with a small addition (the cilantro) from me."
1 cup of ripe tomatoes which have been peeled, seeded, chopped and crushed into small pieces
3/4 cup of good olive oil
1 crushed, unpeeled garlic clove
Juice of 1 large (or 2 small) lemons
1 teaspoon each of chopped fresh cilantro, Italian parsley and tarragon
1⁄2 teaspoon of crushed coriander seed
Sea salt and freshly ground black pepper to taste
Combine all ingredients in a bowl and stir gently to mix. Let the sauce sit in a warm, not a hot, place to allow the flavors to mingle for 15 to 30 minutes.
Remove the pieces of garlic skin, taste, and correct seasoning if necessary.
Serve the sauce on any fish except salmon, as well as scallops, shrimps, and lobster.
A note from Gael: Naomi is my name for one of the best home cooks I know, my longtime friend and co-conspirator in gourmand adventure, who is so determined to be anonymous not even her doorman knows her name.
Click here to return to 10-minute Hot Weather Recipes: Tricks from Great Chefs