Argrodolce translates to sour and sweet in Italian and is a deliciously sticky, tangy and sweet sauce with multiple purposes. This sauce could also be called a gastrique if using the French term. Combining sugar and honey with vinegar and other flavorings, agrodolces can be on the lighter side as in this version for a hearty fish such as a swordfish steak or plummy with raisins and dried fruit, which makes a lovely condiment for sandwiches.
Here we use lemon verbena, a delicate herb with a lightly sweet lemon aroma, along with lemon juice and zest. The lemon verbena leaves are used whole to showcase their lovely oblong shape. Champagne vinegar adds a sophisticated tang to the sauce, which is even light enough for a more delicate fish like flounder.
MAKES: ½ cup (120 ml)
PREP TIME: 10 minutes
COOK TIME: 45 minutes
INGREDIENTS:
- 1 tbsp (15 ml) pistachio oil
- 3 tbsp (45 g) minced shallots
- 1¾ cups (420 ml) champagne vinegar
- ¼ cup (60 ml) freshly squeezed lemon juice
- ⅓ cup (67 g) sugar
- ¼ tsp white pepper
- ¼ tsp salt
- Zest of one lemon
- 10 small lemon verbena leaves
INSTRUCTIONS:
- Heat the pistachio oil in a medium saucepan over medium heat and add the shallots. Sauté the shallots until they are translucent, about 2 to 3 minutes.
- Add the champagne vinegar, lemon juice, sugar, white pepper and salt. Whisk well then reduce the heat to a simmer and simmer until the mixture is thick and syrupy and reduced by roughly half, about 40 to 45 minutes.
- Stir in the lemon zest and the verbena leaves and mix well.
- Serve hot over pan-seared fillet of white fish.
