Esta es una exhibición prevé de cómo se va ver la receta de 'Haddock In Spanish Salsa Verdi' imprimido.

• Click here to print
• o regresate de nuevo a Haddock In Spanish Salsa Verdi.

Receta Haddock In Spanish Salsa Verdi

by Global Cookbook

Ingredientes

700 gm Haddock fillet, (1 1/2lb) 1/2 tsp Fennel seeds 1 Tbsp. Plain flour 30 gm Butter, (1oz) 285 ml White wine, (10fl ounce)

85 ml Double cream, (3fl ounce) 3 Tbsp. Fresh flat leaf parsley 3 x Anchovy fillets 225 gm Frzn petit pois, (8oz) 5 x Cloves garlic, minced

Direcciones

1. In a saucepan over a medium heat, fry your garlic in the butter and oil till golden brown. Add in the fennel seeds and give a stir and then add in two thirds of your minced parsley. Fry it till it all goes a darker, translucent/soft green, stirring all the time. Take off the heat and add in the anchovies, stirring and mashing them into the oil. Now over a low heat stir in your flour and cook for 1 minute (as if you're making a white sauce) and add in the small peas. Add in the cream to the sauce and season with salt and pepper. The peas will finish off cooking when the fish is cooked with the sauce.
2. In a 30cm (12inch) frying pan, heat up sufficient oil to just cover the bottom of the pan. When the oil is warm carefully add in your 4 pcs of fish, one at a time, skin side up. Fry them for 2 min before carefully turning them with a spatula and cooking them for a further 2 min on the skin side.
3. Now add in the sauce to the pan, and gently simmer for a further 2 min.
4. Sprinkle on the remaining parsley before serving. This is delicious served with a watercress salad and some mashed potato.

© 2024 CookEatShare