Cold Grelette Sauce for Fish

Recipes of Fish and Seafoods

Ingredients for Cold Grelette Sauce for Fish

• 3 large tomatoes, peeled
• 3 tablespoons heavy cream
• 1 teaspoon vinegar
• 1 teaspoon Dijon mustard
• 10 leaves fresh tarragon, chopped
• 1 tablespoon chopped parsley
• 1 teaspoon cognac or brandy
• - Salt and pepper

Preparation of Cold Grelette Sauce for Fish

1. Cut tomatoes horizontally in half, squeeze with hands and discard juice and seeds. Chop 1 tomato in small dices, sprinkle with salt and let drain over a colander for 30 minutes. Purée the rest of the tomatoes. Sprinkle with salt and let drain in a colander.

2. In a bowl combine cream, mustard, vinegar, cognac, salt and pepper. Beat well until thick. Add the tomato purée, parsley and tarragon. Beat well and stir in the chopped tomato. Refrigerate.