Best 3 Linguado Com Salsa Verde Portuguese Fish In Parsley Sauce Recipes
Embark on a culinary journey to Portugal with this delightful seafood dish, Linguado com Salsa Verde. This classic Portuguese recipe features tender sole fish fillets bathed in a vibrant and aromatic parsley sauce. The vibrant green sauce, known as salsa verde, adds a burst of freshness and herbaceousness to the delicate fish, creating a harmonious balance of flavors. This comprehensive guide not only presents the recipe for Linguado com Salsa Verde but also offers variations to tantalize your taste buds. From a traditional Portuguese version to a modern twist with added ingredients, you'll find a recipe that suits your preferences. Get ready to savor the essence of Portuguese cuisine with this delectable seafood dish.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUADO COM SALSA VERDE/ PORTUGUESE FISH IN PARSLEY SAUCE
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.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SALSA VERDE (CAPER AND PARSLEY SAUCE)
Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet
Yield Makes 2/3 cup
Number Of Ingredients 7
Steps:
- If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
Tips:
- To ensure the freshest fish, purchase it from a reputable fishmonger or market and cook it the same day.
- When preparing the parsley sauce, use fresh parsley leaves for the best flavor and color. If using dried parsley, reduce the amount by half.
- If you don't have white wine on hand, you can substitute fish stock or water.
- To prevent the sauce from curdling, add the eggs one at a time and whisk constantly.
- Serve the linguado com salsa verde immediately, garnished with fresh parsley leaves.
Conclusion:
Linguado com salsa verde is a delicious and elegant Portuguese dish that is perfect for a special occasion or a weeknight meal. The delicate flavor of the fish is perfectly complemented by the bright and herbaceous parsley sauce. This dish is sure to impress your guests and leave them wanting more.
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