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Fish with parsley sauce
Posted by: Willy
Excuse my translation, I trust that it will be useful anyway. My wish is to share this moment with you and our entire family and surprise you and make your smiles. If you need any help please write to me through the Contact option at the top menu. It's a great day to cook! Come with me to the kitchen. For 2 people. This recipe of uncertain origin, I learned it from my mother who usually used it to start with, although later I discovered that it is much better as a main dish. With sole as I knew it or with fresh cod, my favorite, or with any white fish, of course, with a very mild flavor, you get this delicate dish with a unique flavor. They will not try it in any restaurant, I think it is one of those recipes lost in time, yes, with this simple recipe they will present a very elegant meal. Ingredients: 2 fresh cod fillets or sole or a white fish with a very mild flavor 1 1/2 bundle of Parsley Olive oil 1 tsp of acid Lemon Juice (or lime in USA) 6 very thin slices of Lemon (or lime in USA, to decorate) 2 sprigs of Parsley (to decorate) Vegetable or sunflower oil 1 egg Salt and pepper 4 slices of cooked white potato The Secret: fish with a very mild flavor so as not to overshadow the delicate flavor of this sauce.
Method: Place the parsley (leaves with a bit of the stem to intensify the flavor) in a blender, with 1/2 tsp of salt, 1 jet of olive oil and another of vegetable or sunflower oil. Blend until you get a slightly oily sauce. Reserve. Place the egg in a bowl and beat by hand for a creamier result (if you prefer to do it in a blender). The container must be very clean and dry to prevent the sauce from cutting. Add the vegetable oil in a thread while beating until you get a very creamy light mayonnaise. Add salt and 1 teaspoon of lemon juice. Add the blended parsley, reserving 2 tbsp for garnish. Cut the fish fillet into triangles and fry over medium heat seasoning with salt and pepper on both sides. It should be barely cooked without browning or drying it. Place on absorbent paper and let it rest so that it takes a medium temperature. Meanwhile, decorate the plate with the reserved parsley sauce on one side, 3 lemon slices superimposed on the other side and 2 potato slices, and for each dish. Arrange the fish in the center, cover with 2 tbsp of the parsley cream or mayonnaise and decorate with 1 sprig of parsley. I have no doubt that this simple and sophisticated recipe will impress you.
Personal Notes (only you will see them, no one else):
Blog (comments and recommendations about this recipe): 2021-04-02 Mariana: Mayonesa de perejil mmmmm se escucha delicioso, receta guardada. 2019-11-22 Willy: La vida pasa muy rápido, el mundo no se detiene. No descuides ni desaproveches ningún momento sea bueno o malo. No lo retrases y reúnete con los que amas. 2019-10-31 Willy: El verdadero Secreto en lo que hagas en tu vida es convertir las desventajas en ventajas. Atrévete. 2019-10-28 Willy: La vida pasa muy rápido, el mundo no se detiene. No debemos descuidar ni desaprovechar ningún momento sea bueno o malo. Reúnete con tu familia y amigos, hazlos sonreír y disfruta. 2019-10-22 Willy: La perfección está en los pequeños errores. Atrévete y prepara algo rico y especial, sin duda tendrás éxito. 2019-10-20 Willy: Hoy es el Día Internacional del Chef. Felicitaciones a todos los que aman cocinar. 2019-10-17 Willy: Bienvenidos a compartir notas con toda la familia. Es un magnífico día para compartir tu sonrisa, vamos a divertirnos! New blog entry (can be seen by whoever consults this recipe, comments and recommendations):
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