Basque Cod in Green Sauce | Merluza en Salsa Verde
(0)
25 min
Quick
Kifli Kukták
Klasszikus északi spanyol fogás, amelyben a selymes, fokhagymás és fehérboros petrezselymes mártásban párolt omlós tőkehalfilé zsenge zöldborsóval egyesül. Könnyed, mégis gazdag mediterrán főétel, amelyet ropogós kenyérrel a legfinomabb tunkolni.
Ingredients
Preparation method
Preparation
Rinse the cod fillets, pat them dry with paper towels, then season both sides with salt and pepper. Slice the garlic cloves thinly, and finely chop the fresh parsley.
Cooking and Simmering
Heat the extra virgin olive oil in a wide skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, taking care not to let it brown.
Sprinkle the plain wheat flour into the skillet and stir continuously for half a minute to make a light roux base. Pour in the dry white wine and let it boil for 1 minute to allow the alcohol to evaporate.
Chef's tip
In the classic Basque technique, the pan is swirled in circles at the end of cooking so that the natural juices of the fish and the olive oil form a silky emulsion.
For the white wine, it is worth choosing a dry variety with crisp acidity (such as Furmint or Sauvignon Blanc) for the perfect flavor balance.
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