Genoese Sauce for Boiled Fish

Ingredients

• 40 g pine nuts
• 15 g capers
• 1 salted anchovy
• 1 hard-boiled egg yolk
• 3 brined olives
• 1/2 clove garlic
• 1 good pinch parsley
• 1 egg-sized piece bread crumb
• 1 pinch salt
• 1 pinch pepper
• 60 g olive oil
• 1 drop vinegar

Instructions

1. Chop the parsley and garlic very fine, then pound them in a mortar with all the other ingredients until very smooth.
2. Pass through a sieve and thin with 60 g oil and a drop of vinegar, tasting to adjust the seasoning. Enough for 600 g fish.