Sophie's salsa verde with pan fried haddock pieces

Tasty pan-fried haddock pieces with home-made salsa verde!

Yummy & versatile salsa verde

Tasty & succulent haddock!

I am back my friends, after being ill for some time! Ready to party & to make a lot of tasty home cooked dishes, like this tasty dinner!

Thanks for your lovely comments on being absent & ill.

This my version of the good & tasty salsa verde. It means a green sauce. Salsa verde is a great sauce to make. You eat it cold. You can easily make it in a food processor.

How to serve?

I served my salsa verde with pan-fried haddock pieces & oven baked potatoes.

It is great to use as a simple cold sauce in pasta.

You could also stir it through mashed potatoes.

It is great to use a big dollop on jacked potatoes.

It is great in a salad too.

You could also use it on top of grilled pork: a divine combination!

Now, this recipe, this is easy peasy!

Recipe: salsa verde + fish: For 2 persons, with seconds /The salsa verde alone is for about 6 persons

Ingredients:

** For the salsa verde:

1 bunch of fresh flat-leaf parsley, washed, pad dry on kitchen paper, cut into smaller pieces

1 handful of fresh basil leaves, washed, pad dry on kitchen paper, roughly torn

4 tinned anchovy fillets

2 tablespoons of well-rinsed capers

2 fat cloves of garlic, peeled & finely chopped

50 gr of pitted green olives, roughly chopped

1 tablespoon of apple cider vinegar

2 medium slices of good quality white bread, crusts removed, torn into pieces

between 150 – 200 ml of a good quality fruity extra virgin olive oil/ I used about 150 ml

Maldon sea salt flakes

fresh black pepper, finely grinned

** For the pan-fried fish pieces:

about 350 gr of good quality thicker haddock fillets, cut into smaller pieces, each about 3 to 4 cm x 2 cm, fish bones removed

vegan baking margarine

black pepper

Maldon sea salt

** To serve: 

I served this tasty dish with oven baked potatoes. You choose what you want.

Method:

1. First make the salsa verde. Take a food processor & place all the ingredients of the salsa verde in here, equally divided, except the sea salt, black pepper & the olive oil. Blitz until it all comes together & is finely chopped up. Often, scrape down the sides & reblitz. Now, while the motor is running, pour the olive oil in the mix. See picture:

Pouring & adding the olive oil to the greenish mix!

Just add enough olive oil until you reach a thicker green sauce or until it is to your liking. Check with a spoon for the right consistency. I used up 150 ml. Now, add the seasoning. Add some grins of black pepper & some sea salt flakes. Blitz again & again. Taste! It has to taste fab! Adjust the seasoning if you need to but don’t forget that the capers & the anchovy will already be salty ! Set aside & spoon into a fitting bowl.

2. Now, fry the fish in some vegan baking margarine in hot non-stick pan on a high fire. Fry on one side for about 3 to 4 minutes until golden & cooked & then the other side 1 to 2 minutes until just cooked through, browned & golden in colour on both sides. Season with Maldon sea slat flakes & black pepper. Keep warm.

3. Serve instantly with oven baked potato wedges, the fish & a good dollop of the home-made salsa verde! Enjoy it! The salsa verde will keep in the fridge for a few days. Happy eating!   The salsa verde itself is vegan & vegetarian!   If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

You might like:

1. Roasted fish with a parsley, garlic & lemon crust, served with oven baked potatoes & a side salad

2. Marinated salmon in a spicy crust with a sweet potato mash & cherry tomatoes

3. Spinach & rocket pesto with farfalle & smoked bacon

4. Penne with yellow cherry tomatoes, rocket, smoked bacon & home-made red pesto

Afslanken met Herbalife: ook iets voor u!

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