Recipe by kiwidutch
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.
Top Review by duonyte
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.
- 2 garlic cloves
- 1 bunch fresh parsley
- 1 small potato (scrubbed clean but not peeled)
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 8 flounder fillets
- 1⁄4 cup dry white wine
- 1⁄4 cup fish stock
Directions See How It's Made
- 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.