Sauce recipe

Neil Perry’s Saint-Pierre recipe with tomato and cardamom sauce

Ingredients 60 ml clarified butter (ghee) 4 x 160g Saint-Pierre fillets, with the skin 100g baby spinach 4 tablespoons of yogurt extra virgin olive oil 1 lemon, quartered For the sauce 200 ml peanut oil 1 large onion, thinly sliced 2 large ginger nuts, about 5 cm each, peeled and finely diced 10 garlic cloves, […]