Best Gremolata Sauce Recipes

BRISKET WITH POMEGRANATE-WALNUT SAUCE AND PISTACHIO GREMOLATA

Steps:

• Marinate and cook the brisket:
• Season brisket all over with salt and pepper. Transfer to a large 2-gallon resealable plastic bag or bowl (use roasting pan only if necessary).
• Purée garlic, walnuts, honey, and 1 cup pomegranate juice in a blender until very smooth. Add remaining 2 cups pomegranate juice and blend until smooth. Pour marinade over brisket. Seal bag or cover bowl tightly with foil. Chill, turning occasionally, at least 24 hours or up to 48 hours.
• Transfer brisket and marinade to roasting pan, cover tightly with foil, and let sit at room temperature 1 hour.
• Preheat oven to 275°F. Bake brisket, covered, until meat shreds easily with 2 forks, about 5 hours; if meat is still tough, continue cooking, covered, 1 hour.
• Transfer brisket to a cutting board and cover loosely with foil. Transfer cooking liquid to a saucepan and spoon off fat from surface. Cook over medium-high heat, skimming off fat and foam as it surfaces, until reduced by two-thirds (you should have about 2 cups sauce). Season with salt and pepper if necessary.
• Make the gremolata:
• Pulse mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped. Drizzle in oil, pulsing until just combined (do not overprocess).
• To serve, slice brisket against the grain and transfer to a platter. Spoon sauce over and top with gremolata.
• Do Ahead
• Brisket can be cooked, without slicing, 2 days ahead. Cover and chill; warm before slicing. Sauce can be made 2 days ahead. Cover and chill.

JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE

Steps:

• To make the Gremolata, simply combine the ingredients and stir well. Set aside.
• To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
• Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
• While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
• Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
• Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
• To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.

GREMOLATA SAUCE FOR PASTA

Steps:

• Mix together the garlic, parsley, lemon zest, olive oil and capers. Season with salt and pepper.
• Cook the pasta according to packet instructions. Drain and toss in the gremolata. Serve with a little freshly grated parmesan cheese.

TUNA, SAUCE VIERGE & GREMOLATA

Steps:

• 1. Begin by seasoning the tuna steaks with salt and pepper. Set aside. To make the sauce, put the coriander seeds and peppercorns into a small heavy-based saucepan set over a moderate heat and dry fry until they give off a tantalizing aroma. Now reduce the heat and the olive oil. Heat for a few seconds, then stir in the vinegar. Draw off the heat and set aside while you prepare the rest of the dish.
• 2. Mix the ingredients for the gremolata on a board and chop them together until they are very finely chopped. Put into a small bowl, cover and set aside until needed.
• 3. To griddle the steaks, put a griddle pan over a high heat and leave for about 4 minutes. Brush the tuna steaks lightly with olive oil and lay them on the griddle pan. Cook for 1 ½ - 2 minutes on each side
• 4. As they cook, stir the tomato dice into the sauce vierge and warm through if you wish (but do not let it boil). Lay the tuna on plates, spoon a little of the sauce vierge around and over them, then sprinkle with gremolata and serve with wedges of lemon.

GREMOLATA SAUCE

Steps:

• Combine ingredients.