Chermoula Sauce

This sauce is quick and easy, a new one in my repertoire that has found its way into almost every lamb preparation the last few weeks. It’s also amazing on fish.

Always inspired by Ignacio Mattos @ Estela in NYC for new recipes their fried squid is next on the list.

Prep List

• Cilantro x 2 bunches

• Sherry vinegar x 2 tbsp

• Fish sauce x 1 tbsp

• Extra Virgin olive oil x 1 tbsp + 1 tsp

• Kosher salt

Recipe

• Place the cilantro and a pinch of salt in a mini chopper or food processor, pulse a few times

• Add in the sherry vinegar, fish sauce, olive oil and pulse until fully incorporated

• Season with kosher salt to taste, set aside