Fish
Salmoriglio
Salmoriglio is a Sicilian sauce of extra virgin olive oil, lemon juice, garlic, oregano and parsley, whisked with a little hot water until it emulsifies and spooned over grilled swordfish, fish or meat.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 100 mlCastruriali extra virgin olive oilSalmoriglio is mostly oil, so it tastes of whatever oil you use.
- 40 mllemon juice (about 1 lemon)
- 2 tbsphot water
- 1 garlic clove, very finely chopped
- 1 tspdried oregano, ideally Sicilian
- 1 tbspflat-leaf parsley, finely chopped
- salt and black pepper
Method
Set up. Set a heatproof bowl over a pan of barely simmering water (a bain-marie). Put the lemon juice, hot water, garlic and a pinch of salt in the bowl.
Whisk. Pour in the oil in a thin stream, whisking hard, until the sauce turns thick and cloudy. This takes 2–3 minutes.
Finish. Take off the heat and stir in the oregano, parsley and pepper. Use warm or at room temperature, spooned over grilled fish or brushed on during grilling.