Prep 20 mins
Cook 0 mins
Having recently discovered the joys of extra virgin olive oil and its good effects on health, I have to share with you this very flavourful sauce I came across in the Weekend magazine dated July 14th'2006. Enjoy this with fennel roasted whole fish. Note: You may use 4 small blood oranges incase you don't have the navel ones.
- 3 navel oranges
- 1 -2 small lemon
- 1⁄8 teaspoon salt (to taste)
- fresh ground white pepper, to taste
- 3 -4 tablespoons fruity extra virgin olive oil
- Using a thin and sharp knife, cut the stem and flower ends crosswise off the oranges and lemons.
- Keep an orange with one flat side down on the cutting board.
- Work from top to down, cutting the skin and white pith in the strips off the flesh so that the flesh of the orange is intact.
- Hold this peeled orange now over a bowl.
- Cut along each side of the membrane to remove the sections.
- Place these removed sections in a bowl.
- Squeeze the membrane to extract any juice and then discard it.
- Likewise, repeat this process with the remaining oranges and lemons.
- Sprinkle salt lightly over them.
- Then, sprinkle some white pepper.
- Stir in olive oil and toss lightly.
- Keep aside until serving time.