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| Home -> [Central American, Entrees, Italian, Mexican, North American, Seafood, South American, Western European] -> [Pesce con salsa verde Recipe] |
Pesce con salsa verde
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| Artist: |
_ |
Yield: |
16 |
| Categories: |
Central American, Entrees, Italian, Mexican, North American, Seafood, South American, Western European |
Rating: |
0 |
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Ingredients:
| 1
| cup | Onion | | 1/4
| cup | Celery | | 1/2
| bunch | Flat-leaf parsley | | 1
| | Bay leaf | | 1/4
| tbsp | Fennel seed | | | Kosher salt | | 2
| cup | Dry white wine | | 3
| slice | Bread | | 1/2
| cup | Red wine vinegar | | 1
| tbsp | Garlic | | 4
| | Anchovy fillets | | 3
| | Egg yolk | | 2
| cup | Olive oil | | | Pepper | | 16
| | Fish fillet |
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Procedures:
| 1 | Combine onions, celery, 6-8 parsley sprigs, bay leaf, fennel, 1-?teaspoon salt, white wine, and 12 cups water in a stockpot, over a moderate flame heat to a boil, reduce heat, and simmer for 15 minutes soak the bread in the wine vinegar for 15 minutesremove and squeeze to dry slightly combine 1-?cups parsley leaves, garlic, and anchovieschop to mince well sieve egg yolks and combine with breadmash to a pulp add parsely mixture-mix well while beating vigorously, add oil in a thin-steady streamcontinue beating until thickened season to taste with salt and pepper poach the fish in the court bouillon, drain well top each portion with 1-?ounces of the prepared sauce serve hot |
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