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