Basil, mint, and red pepper sauce goes well with cold fish, such as poached turbot or salmon.
- 3–4 sprigs of fresh mint
- large handful of fresh basil leaves
- 1 red bell pepper
- 1 small garlic clove, minced
- salt and freshly ground black pepper
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
Directions: strip the leaves from the mint sprigs and chop them finely with the basil. Scorch the red pepper over a gas flame or under the broiler till blackened all over. Put it into a plastic bag and let cool, then rub off the skin. Remove seeds and membrane, rinse, pat dry, and chop the flesh finely. Mix the garlic and seasoning into the vinegar, then add the oil. Stir in the herbs and red pepper.