Fresh Parsley Drizzle with Capers and Cornichons

fish 2 squareServes 4

This simple all-purpose sauce is perfect for any grilled or seared fish, chicken, pork, beef, or lamb

1/2 cup parsley leaves, chopped coarse
3 cornichons, sliced thin, plus 1 teaspoon cornichon juice
2 tablespoons drained capers (if large, chop them coarsely)
1/2 medium shallot or 1 scallion, sliced thin
1/4 cup extra-virgin olive oil
Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in a small bowl. (Can be covered and refrigerated several days; return to room temperature)

10 Comments

  1. says

    Ok, I made this last night for my cowboy who claims to hate pickles and capers. (I know, he’s crazy). Well, he lapped it up on top of sauteed sole! I didn’t want to tell him what’s in it, so I said it’s a modified pesto. Thanks for another great recipe :)

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