Green sauce is one of the most widespread solutions in gastronomy worldwide . Green aromatic plants have been known for a long time. In fact, parsley is native to the territories near the Mediterranean Sea. Although it is very widespread, it is thought that its point of origin is the Island of Sardinia, today part of Italy. During the dark ages it was thought that this plant had magical powers. It was believed that if an enemy’s name was mentioned while it was being unearthed, he himself would perish.
Green sauce can be made from many plants and other vegetables . However, fish goes much better with a simple herb like parsley. In this case, this culinary element is mixed with white wine, the flavor of which is ideal for this type of meat. This alcoholic drink combines very well with any marine species. Added to this, wheat flour is used to give greater texture to this type of sauces. Lastly, both garlic and fish broth will bring out the flavor of the core food.
This sauce is very convenient because it delivers a good flavor from just a few ingredients . However, it is also a very positive preparation for digestion. Both parsley and garlic have properties that support the health of the intestinal tract. Next, you will see how simple it is to prepare this side that will also be useful for other recipes … Pay attention!
Ingredients:
How to prepare green sauce to accompany fish:
- Cut the garlic into strips.
- Cut the parsley into thick pieces .
- Sauté the minced garlic in a pan with the olive oil until golden brown.
- Incorporate the flour and stir with a wooden paddle .
- Pour in the white wine and allow the alcohol to boil for about two minutes.
- Add the fish stock and parsley .
- Keep the sauce cooking for about twelve more minutes .
- Add salt to taste.
It is a good idea to play with the thickness of the parsley and also with the thickness of the sauce . From these elements, a thicker or lighter sauce can be obtained. Now you have an option to not prepare your fried fish as usual. Do not stop trying this delight.
