Haddock and Salsa Verde

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
  • Bring to a boil, reduce heat and let simmer for 20 minutes.
  • Meanwhile, make the salsa verde.
  • Start by rinsing the capers and patting them dry.
  • Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
  • Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
  • Blitz until everything is chopped and mixed.
  • Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
  • You may need to scrape down the sides of the bowl.
  • Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
  • Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
  • Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.
Advertisement