Recipe by Head Chef RobHere is a recipe i picked up when working in Bermuda. It is for Salsa Verde (Green Sauce Literal Translation). It goes very well with White Fish and tossed through Pasta. It's best to make it fresh but it can be stored for up to 3/4 days.
Ingredients
150g Flat Leaf Parsley
40g White Bread (Crust Removed)
15g Shallot
25ml of Dry White Wine (Sweet wine will numb the Parsley flavour)
35g Capers
6 Anchovy Fillets (Preferably brine soaked and not Pickled)
2 Medium size Garlic Cloves
250ml Olive Oil (Try to avoid Extra Virgin as it will overpower the flavour and render the rest of the ingredients tasteless)
Seasoning
Lemon Juice to Taste
40g White Bread (Crust Removed)
15g Shallot
25ml of Dry White Wine (Sweet wine will numb the Parsley flavour)
35g Capers
6 Anchovy Fillets (Preferably brine soaked and not Pickled)
2 Medium size Garlic Cloves
250ml Olive Oil (Try to avoid Extra Virgin as it will overpower the flavour and render the rest of the ingredients tasteless)
Seasoning
Lemon Juice to Taste
1. You can place all the ingredients in a Blender and blitz up. However, it is also worth firstly blending the Bread, Anchovies, Shallots and White Wine before adding the rest of the Ingredients.
2. It can either be slightly coarse or fine depending on your personal taste. I find it is better Coarse when with the Fish but smoother through the pasta. But at the end of the day it is down to personal taste.
2. It can either be slightly coarse or fine depending on your personal taste. I find it is better Coarse when with the Fish but smoother through the pasta. But at the end of the day it is down to personal taste.
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