Side Pannel
Pesce Con Salsa Verde
Pesce Con Salsa Verde
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Seafood
Ingredients List
- 1 c Onion
- 1/4 c Celery
- 1/2 bn Flat-leaf parsley
- 1 Bay leaf
- 1/4 ts Fennel seed
- Kosher salt
- 2 c Dry white wine
- 3 sl Bread
- 1/2 c Red wine vinegar
- 1 tb Garlic
- 4 Anchovy fillets
- 3 Egg yolk
- 2 c Olive oil
- Pepper
- 16 Fish fillet
Directions
COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 ts
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
1-1/2 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 1-1/2 OUNCES OF THE
PREPARED SAUCE SERVE HOT
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
1-1/2 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 1-1/2 OUNCES OF THE
PREPARED SAUCE SERVE HOT
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