John Myers
Bacalao with Green Sauce
The perfect bacalao with green sauce recipe with a picture and simple step-by-step instructions.
- 380 g Bacalao without skin or bones, from the back
- 25 g Freshly smooth parsley leaves
- 130 ml Extra virgin olive oil
- 1 Pc. Garlic clove chopped
- 2 Pc. Bay leaf
- 125 ml Milk
- 2 tablespoon Noilly Prat
- Salt
- White milled pepper
- Info about Bacalao in “/ recipe / 474833 Bacalao gratinated with aioli ………..”
- Blanch the parsley leaves in boiling salted water for 10 seconds. Rinse in the cold and squeeze well. Finely puree with 100 ml. Good olive oil. Season with salt and pepper.
- Heat the remaining oil in a suitable saucepan, sweat the garlic and bay leaf in it, deglaze with wormwood, pour in the milk, add the bacalao and cook over a low heat for 15 mins.
- Remove the bay leaves from the milk. Finely puree half of the parsley oil with the milk until the sauce is light green and frothy. Season with salt and pepper if necessary.
- Place the fish on preheated plates, nap with the sauce and drizzle with parsley oil. Fried parsley potatoes go well with it.
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