Virgin Aurelian sauce

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Virgin Aurelian sauce

Virgin Aurelian sauce

Number of people

30 cl olive oil

1 shallot

1 clove of garlic

1 yellow onion

1 medium fresh tomato

4 black or green olives (or 2 of each)

1 dash of balsamic vinegar

4 fresh basil leaves

1 pinch of ginger powder

Preparation: 20 min
Step 1
Combine all ingredients in a bowl: without peeling the shallot, garlic or onion,
Step 2
seed the tomato, cut it into small cubes. Cut the olives into slices, 2 basil leaves.
Step 3
Marinate in the refrigerator for at least 2 hours.
Step 4
Collect shallot, garlic and onion and peel them.
Step 5
Coarsely chop all the preparation.
Step 6
Put a dash of balsamic vinegar and a pinch of ginger.
Step 7
Chop the remaining 2 basil leaves just before serving.
Step 8
Serve the cold sauce as a topping on fish fillets (bass, dogfish, pike-perch,...), grilled steaks of fatty fish (salmon...).
Step 9
You can keep the preparation in the refrigerator for several days.
Author's note
Salt and ground pepper to taste and depending on the fish chosen during cooking.

I add my grain of salt

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