Linguado Com Salsa Verde/ Portuguese Fish in Parsley Sauce

Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Directions

  1. Roughly chop the parsley and the garlic.
  2. 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.
  3. 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).
  4. Serve the fish immediately with the parsley sauce.
Most Helpful

I loved the flavor of the sauce, but I am wondering whether by "mash" what is really meant is smashing together in mortar and pestle? The sauce was very rough - big pieces of parsley and the garlic probably would have been almost whole except that I had minced it. So I took my stick blender to it. The sauce was not totally smooth as it would be in a blender or food processor but it was much more appealing than it was originally. Incidentally, I made only two servings of fish, but all of the sauce. I have no sauce left - perhaps I was too generous, but it was tasty. The bit I had left I spooned onto a hot potato. So if you like your fish saucy, you might want to allow for a bit more sauce. Oh, and I peeled my potato, because I really don't care for potato peel in finished dishes.

duonyte January 23, 2008