Salmoriglio
A southern Italian and Greek dressing that is brilliant over just-cooked fish. It tastes nothing like the humble green paste it looks like. And it's a great way to use overgrowing oregano from your garden.
Ingredients
1/2 cup oregano leaves
1 anchovy
1/2 a clove of garlic
juice of 1/2 a lemon (approx)
3 tbsp extra virgin olive oil
Method
In a mortar and pestle, crush the oregano with the anchovy and garlic. This dressing can also be made in a blender; however, the flavours will not be as intense as they are when ground in a mortar.
When you have a smooth paste, add the lemon juice and the olive oil - you may want to add a touch more lemon juice and salt.
To serve
Pour over just-grilled fish, scallops, prawns or even chicken. This dressing tastes best when just made but will keep in the fridge overnight.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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