Linguado Com Salsa Verde Portuguese Fish In Parsley Sauce Recipes

GRILLED FISH WITH SALSA VERDE

Steps:

• To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
• Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.

MIXED HERB SALSA VERDE

Steps:

• Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
• Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
• Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

HERB-ROASTED SEA BASS WITH SALSA VERDE

Steps:

• Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
• Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

LINGUADO COM SALSA VERDE/ PORTUGUESE FISH IN PARSLEY SAUCE

Steps:

• Roughly chop the parsley and the garlic.
• Boil (or microwave) the potato (or use a leftover cooked one) and mash with the parsley, garlic, vinegar, olive oil, salt and pepper, and then add enough water to the mix and beat or whisk to produce a saucy consistency.
• Salt and pepper the flounder fillets. Combine the wine and fish stock in a frypan and heat, once it's simmering add the fish in one layer and poach the fish gently for 7-10 minutes until the fish is cooked though. (cooking time depends on the size of the fillets).
• Serve the fish immediately with the parsley sauce.

PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

Steps:

• In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
• Add the bay leaf, parsley, and paprika.
• Heat through and remove from the heat.
• Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!