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A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Crushed coriander seeds add wonderful aroma, while the addition of chervil and parsley add a British twist to the dish. Here the sauce is served with simple pan-fried salmon fillets, but other poached fish, grilled lamb cutlets, pasta or warm new potatoes would also work well.
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