Mate With a Plate: Lemon sole with sauce vierge

Long Lunch 24/09/2018
Photo: Darren Lovell.

Our Mate With a Plate this week on The Long Lunch is Darren Lovell from Fishbone Queenstown Bar & Grill. 

Here is his recipe for sauce vierge to go with lemon sole, new season asparagus and Jersey Benne potatoes.

Sauce Vierge

Ingredients

  • 3 large, ripe tomatoes 
  • 2 whole, peeled garlic cloves, lightly smashed
  • 1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
  • 1/4 cup finely minced white bread, fried till crispy then, drained on paper towel
  • 2 tbsp chopped capers
  • 1cup extra-virgin olive oil (or to taste)
  • Freshly squeezed lemon juice, to taste
  • Salt and freshly ground pepper, to taste

Method

Combine - best to let sit, at room temperature for a few hours.

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.

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