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Sport 8: Autumn 1992

Tarator Sauce

Tarator Sauce

Set a food processor with the metal blade running and drop in a cloves garlic one by one and pulverise. Add 250 g pine nuts, almonds or walnuts, and grind them to a powder. Now add a slices white bread, the juice of 2 lemons, salt to taste, and any liquid left after the fish has been baked or grilled. With the machine still going, add sufficient water to make a smooth paste.

Spread over a whole grilled or baked fish before sending to the table, and garnish with lemon slices and green pickles.