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Coley with tarragon sauce vierge

White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes and herbs. Simple and sophisticated.

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For the sauce vierge

  • 120ml/4fl oz extra virgin olive oil
  • 1 lemon, juice only
  • 2 tomatoes, skins and seeds removed, flesh diced
  • 1 shallot, peeled, finely chopped
  • 1 small garlic clove, peeled, finely chopped
  • 3 tbsp chopped fresh tarragon

For the coley