Having a good salsa verde recipe is indispensable if you cook fish on a regular basis. If you’re stuck for ideas of what to have with your fish then a pile of home made chips and salsa verde will always pull you out of trouble. Vibrancy from the herbs and gherkins, a little bit of heat from the mustard, saltiness from the capers and anchovies, the unctuousness of the olive oil and the sharp tang of the vinegar – it is the perfect accompaniment for fish and chips because, if you think about it, it’s all about salt and vinegar.
The best thing? It takes literally five minutes to make.
RECIPE – makes enough for 4 very generous servings
3 garlic cloves, crushed
2 tbsp capers, drained
6 anchovy fillets
2 large gherkins
2 handfuls of rocket
a small pack of parsley, roughly torn
a handful of mint, leaves only
1 tbsp red wine vinegar
1 tbsp English mustard
extra virgin olive oil
Put everything into a food processor and turn it on to continuous mode. As it is chopping everything, slowly pour in the extra virgin olive oil and you will find that it becomes a thick puree and then a thick sauce. Only you can judge how you like your sauces, so stop pouring when it looks right to you. As a rule of thumb, around 100ml of oil is the minimum you are likely to need.
As I said earlier this goes great with fish and chips, or just fish by itself – anywhere you would think of using tartare sauce you can easily substitute this salsa verde.