On this occasion, we bring this delicious fish with a sauce with a lot of personality. The abadejo is a fish with a soft and soft taste meat, with a high content of Omega 3 and other nutrients that will make your health favored. It is a simple recipe that in recipes are taught you to prepare step by step so that you integrate this excellent fish in your diet. We will also teach you to elaborate a simple garrison made based on potatoes, although this is totally optional and you can select another accompaniment that you Like. Continue reading and discover with us how to make a abadejo in green sauce.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make a green sauce: |
| 1.2 kilograms of potatoes 1 kilogram of abadejo 1 onion of green 2 white onions 1 cup of white wine 1 tablespoon Wheat flour dessert 1 branch of chopped parsley 1 pinch of salt 1 pinch of pepper 1 oil jet 3 tablespoons of butter or butter 2 cloves of garlic 200 milliliters of fish broth or vegetables |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make a green sauce:
1. To start, wash, peel and cut the potatoes in pieces of about 5 cm high. Try that sizes are similar to matching cooking times. If when you cut the potatoes you have plenty of pieces, you can take advantage of them to make a potato puree or homemade potatoes.
2. Place the potatoes in a tray or vessel suitable for oven, add the butter and water until it reaches half of the height of the potatoes and bakes for 40-45 minutes to 180 ºC. It is important that the oven is already hot, so prealie it in advance.
3. While the potatoes are baked, clean the abadejo removing the skin and thorns.
4. Cut the fish to your liking, although you can also cook the abadejo in green sauce without cutting it.
5. finely pile the parsley and cut the onion in julienne. Then, peel the cloves of garlic and plicate them too, like the onion of Verdeo, which must be very fine.
6. Heat a pan with a little oil and kitchen the abadejo fillets. You should simply seal them on both sides, so that with a few seconds it will be enough.
7. Once sealed, splashing to taste, take them away and reserve them to continue with the abadejo recipe in green sauce.
8. In the same pan, add some oil and saute the garlic first. Then add the onions and cook for a few minutes.
9. When vegetables are already tender and transparent, incorporate the flour and stir to cook it for a few minutes for the green sauce to have raw flour flavor.
10. Once the flour is cooked, pour the glass of white wine, let the alcohol evaporate and incorporate about 200 ml of fish or vegetable broth.
Trick: If you don have broth, you can add water.
11. After a couple of minutes, he introduces the fish fillets again into the pan.
12. cook the abadejo with all sauce and vegetables until it is at its right point of cooking and adds abundant parsley. Keep in mind that the parsley is the star ingredient of the green sauce, so that it adds the amount you consider timely.
Trick: In case the sauce is reduced too much, you can add water or broth.
13. To emulsify the sauce and incorporate the parsley, take the pan and perform circular movements with it. Remember to get the potatoes out of the oven when they are made.
14. The potatoes have to be golden in the upper and very tender part in the lower part, in this way two different textures are achieved.
15. Lilges the abadejo recipe in green sauce by placing the potatoes next to it, so you will have an elegant and simple presentation at the same time, say a professional chef!
