TURBOT w’ SAUCE VIERGE

No better way to accompany a whole roasted turbot than with a beautiful sauce vierge!

300g Tomatoes

1 Garlic (clove)
20g Basil (chopped)
10g Chervil (chopped)
10g Chives (chopped)
10 Coriander seeds (unit)
10 Fennel seeds (unit)
2 Lemons (zest + juice)
150ml Olive oil
Salt + Pepper

1. Start by blanching the tomatoes in boiling water for 10 seconds, put them straight
   into ice and peel the skin.

2. Cut the tomatoes into concasse (dice), chop all the herbs.

3. Toast the seeds in a hot frying pan and crush in a pestle and mortar.

4. Mix all the ingredients and finish with lemon zest, juice, salt and pepper.

5. This sauce is great with almost everything – use it like a salsa. Over vegetables,
   steaks, poultry or fish dishes.