Sea Herb Salsa

Name: Sea Herb Salsa
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 100 g Sea Lettuce; 100 g Samphire; 25 g Sea Fennel; 10 g Lemon Zest; about ¾ cup (200 ml) Water; about ¼ cup (55 ml) Olive Oil

Independent adaptation of a publicly published Enrico Marmo recipe. Not affiliated with, sponsored by, or endorsed by Enrico Marmo.

FINISHING SAUCE · SEA HERBS & SEAFOOD

In the published recipe, this is the finishing sauce for vegetable cappon magro.

Enrico Marmo's iodine-forward sea herb salsa for seafood.

On the jar

SEA HERB

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Water 200 mlOlive Oil 55 ml

Ingredients

Sea Lettuce100 g
Samphire100 g
Sea Fennel25 g
Lemon Zest10 g
Waterabout ¾ cup (200 ml)
Olive Oilabout ¼ cup (55 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Sea Herb Salsa wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Enrico Marmo works in Ligurian / Menton at Balzi Rossi; credentials include Michelin 1* (Balzi Rossi).

Originally published as Salsa Iodata.

Adapted from a Enrico Marmo recipe (Enrico Marmo / Reporter Gourmet (cappon magro vegetale)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Enrico Marmo / Reporter Gourmet (cappon magro vegetale) (published as “Salsa Iodata”). Full citation lives in Provenance.

Companion jar