For breast of lamb Ste-Menehould or breadcrumbed fish.
Sauce gribiche
1 shallot
1 tbsp of chopped parsley
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp finely chopped gherkins/ cornichons
Zest of half a lemon
Yolk of a hard boiled egg, chopped
Stir all the ingrediants together
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