“A healthy alternative to the usual syrupy sauces available from your local supermarket. Salsa Verde literally means in English “green sauce” which sounds a little like the kind of substance small boys search for when digging fingers in to their nose. There are many different salsa verde recipes available, so I hope this is a little different for you and as enjoyable to eat as Freesia’s” Tim
- 1 onion finely chopped
- 3/4 cup of white wine
- olive oil
- 1 cup of finely chopped parsley
- 3 garlic cloves
- 200g frozen peas
- salt and pepper
- 1 cup of water or stock
Prepare the fish you want to accompany the salsa verde. Place the fillet or portions on a plate with flour, pat down, turn, and pat on the other side to thoroughly coat the fillet with a thin layer of flour shaking off any excess. Pan-fry them with a bit of olive oil only until it gets some golden brown colour. Reserve for later.
In a saucepan put the onion and garlic to sauté with 1 tbs of olive oil. When the onion is transparent add the wine, let it reduce for a while. Add the mix to the frying pan with the fish. Put the parsley and peas, add 250ml of water or fish stock and let it cook for 10 minutes.
Serve it using some side dishes, this time we use Potatoes and leek mash (recipe here).