Ingredients
- 1 large handful flat leaf parsley leaves
- 1 small handful fresh mint leaves
- 2 large handfuls fresh basil leaves
- 4 anchovy fillets
- 1 tablespoon capers (ideally the ones packed in salt and, if so, well rinsed)
- 1 tablespoon sweet pickled gherkins (optional)
- 1 clove of garlic
- 2 tablespoons of red or white wine vinegar
- 1 dessertspoon Dijon mustard
- 4 tablespoons Sicilian olive oil
- Sea salt and freshly ground black pepper
Method
Chop very finely the parsley, mint, Ban leaves, anchovies, capers, gherkins and garlic. Place all the ingredients in a bowl, add the wine vinegar and mustard, then slowly stir in the olive oil. Season with sea salt and freshly ground black pepper,
Try this salsa with any of the fish steaks/fillets