Sauce Vierge

Sauce Vierge

Sauce Vierge is my favourite accompaniment to fish during the summer months. When the weather gets warmer it is time to substitute the butter and cream for olive oil and lots of fresh herbs. This is my version of the classic dressing.

Here I have paired the sauce with pan seared cod and crushed Charlotte potatoes. However, the sauce works well with just about any fish. Don’t hold back on the herbs and use a good quality olive oil and you will be onto a winner!

Sauce Vierge
Serves 4

150ml Extra Virgin Olive Oil (Best Quality)
1/2 Garlic Clove Finely Diced
1 Preserved Lemon – Rind Chopped
2 Tbsp Fresh Tarragon Chopped
2 Tbsp Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped
2 Large Tomatoes – Seeds Removed, Flesh Diced
Juice 1/4 Lemon
Sea Salt
Black Pepper


1) Place all of the ingredients (except salt and pepper) in a bowl and mix well to combine. Allow to sit for an hour to two to allow the flavours to develop.

2) Season with salt and pepper to taste before serving.