Sauce Vierge

Hi I am from the UK and passionate about food and everything about it. I love trying new recipes from all over the world and experimenting with new ideas

subheading: PAN-FRIED SALMON:

4 salmon fillets , about 125g each

1 dash of sunflower oil

salt

subheading: SAUCE VIERGE:

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

salt

ground white pepper

Directions at greatbritishchefs.com

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