The virgin sauce is a great classic of French cuisine that pairs beautifully with grilled fish. Fresh, light, and fragrant, it combines the sweetness of tomatoes, the acidity of lemon, and the richness of olive oil. It elevates the trout without masking its flavor and adds a nice touch of color to the plate.
Ingredients
- Italian tomatoes or cherry tomatoes chopped into small cubes
- French shallot finely chopped
- drained and roughly chopped capers
- fresh parsley chopped
- fresh basil chopped
- extra virgin olive oil
- fresh lemon juice
- teaspoon of lemon zest
- pinch of flake salt
- freshly ground black pepper
Instructions
- Cut the tomatoes into small dice and place them in a bowl.
- Add the onion, capers, parsley, and basil.
- Pour in the olive oil, lemon juice, and incorporate the lemon zest.
- Season with fleur de sel and freshly ground black pepper.
- Gently mix to preserve the texture of the tomatoes.
- Let sit for 15 to 20 minutes at room temperature to allow the flavors to develop.
- Generously place the raw sauce over grilled fillets of trout, salmon, or any other fish just before serving.
- Note: Use ripe, high-quality tomatoes for the best flavor. The raw sauce is also excellent with seafood, grilled chicken, or roasted vegetables. It can be prepared a few hours in advance and stored in the refrigerator; take it out about 20 minutes before serving so the olive oil regains its fluidity.
