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
** 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
Maldon sea salt
** To serve:
I served this tasty dish with oven baked potatoes. You choose what you want.
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:
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
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