Linguado Com Salsa Verde/ Portuguese Fish in Parsley Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I like this recipe because it's great for the weight conscious, no butter, egg or milk in the sauce, it uses potato to thicken the sauce. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. You could use a leftover boiled or mashed potato, instead of cooking just one especially for this if you wanted to. Ingredients:
2 garlic cloves |
1 bunch fresh parsley |
1 small potato (scrubbed clean but not peeled) |
1 tablespoon white wine vinegar |
2 tablespoons olive oil |
salt |
pepper |
8 flounder fillets |
1/4 cup dry white wine |
1/4 cup fish stock |
water |
Directions:
1. Roughly chop the parsley and the garlic.
2. 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.
3. 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).
4. Serve the fish immediately with the parsley sauce.
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