Neil credits this recipe to Roger Vergé, one of the greatest chefs of all time; the recipe first appeared in Roger Vergé’s first cookbook, Cuisine of the Sun (1979). (This Roger Vergé recipe is one of the greatest beef recipes I have had and after you have had this dish for lunch, line this beef up for dinner.)
Paired with coral trout – my absolute favourite fish – this is a sublime dish. The texture is just wonderful.
You could be in the South of France.
Do yourself a favour and whilst the sun is still out, do this as part of a lazy lunch.
4 x 180gm coral trout fillets
Extra virgin olive oil
Freshly ground pepper
For the sauce vierge (makes 500ml)
3 vine-ripened tomatoes, peels, deseeded and cut into a 2cm dice.
2 garlic cloves, unpeeled and halved
2 tbsp chopped chervil
2 tbsp chopped flat-leaf parsley
1 tbsp chopped tarragon
8 coriander seeds, crushed
250ml extra virgin olive oil
Sea salt an freshly ground pepper
- Mix the diced tomatoes with all the other ingredients in a bowl, then set aside for 1 – 2 hours to mature.
- Preheat the barbecue to hot an make sure the grill bars are clean. Liberally sprinkle the fillets with sea salt an brush with the oil. Cook on one side for 4 minutes, and then flip and cook for another 3 minutes. Rest in a warm place for 3 minutes.
- Plate, spooning over the sauce, twist of pepper and serve.