Romano's Salmoriglio

- a traditional Sicilian fish and salad dressing

Ingredients: 3 parts good quality extra virgin olive oil;
1 part freshly squeezed lemon juice, or if possible, Italian verdelli.
Hot water.

Method: Whisk briskly until the oil and the lemon are fully blended.
Season with salt and white pepper.
Add hot water in the same proportion as the lemon juice and
whisk very fast to make an emulsion, until the oil changes
colour and forms a smooth consistency.
Pour over the dish and serve immediately.

Contributed by Romano Coddetta of the former Seafarers' Seafood Restaurant, Penzance.