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Friday, 29 June 2012

Vierge Dressing

Vierge is one of those classic flavours that accompanies mainly fish dishes - the most prominent of which being more sweetly palatable fish such as seabass and seam bream. It does however go well alongside a multitude of fishes and even white meats where applicable. Its easy to make, it just takes a while. When you taste it you'll see why.

You will need:

550ml of olive oil
50g 0f Coriander seeds
1 Bunch of tarragon, stripped and chopped
12 black peppercorns, crushed
4 shallots finely chopped
3 cloves of garlic crushed
Sea salt

Warm the oil with the coriander seeds
Pour over the other ingredients
Marinade for a week

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