Fish
French beans and salsa verde
This salsa verde recipe is just a guide: you can add basil, change the herb quantities, use lemon juice instead of vinegar – just keep tasting to make sure you're going in the right direction. It's also delicious with fish and roast lamb. A food processor is a big help, but if you don't have one just chop the ingredients up by hand.
Ingredients
- 1 garlic clove, crushed
- 1 tbsp capers soaked in water for 20 mins, then drained and squeezed dry
- 2 anchovy fillets
- small bunch flat leaf parsley
- 10 mint leaves
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- olive oil
- 250g French beans, topped and tailed
- salt and pepper
Method
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Step 1
Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
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Step 2
Place the mixture in a bowl and add the mustard and vinegar. Drizzle enough olive oil to give it a thin coating consistency and season well.
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Step 3
To cook the beans, place them in a pan of boiling water for about 5 minutes, until they are tender but with a bit of squeak. Serve tossed or drizzled with the salsa verde.
