The children and I call this 'brain food' because of the fish factor and we enjoy it 1-2 times a week.
I'm not sure what exactly it is they love about it but I love it because it is so quick and simple to make and they are guaranteed to eat it all up!
Ingredients for 3 hungry children
400g fresh ling fillets (you can use any white fish including shellfish)
1 pinches salt
2 garlic cloves, finely chopped
4 tablespoons fresh parsley, finely chopped (I omit this for the children)
1 1/2 tablespoons flour
1 Slice fillets into 2cm strips across the fillet. Set aside
2 To make salsa verde, first finely chop the garlic
3 Place a large pan over a low heat, then pour in the oil. Add the garlic and fry it gently for 1-2 minutes until softened but not browned
4 Finely chop the parsley
5 Stir the flour into the oil and garlic and fry for 30 seconds. Add half the chopped parsley
6 Pour in the water
7 Simmer the sauce for 10 minutes stirring occasionally, until it thickens slightly
8 Place the fish in the sauce and simmer for 10 minutes, until the flesh flakes easily
9 Season the sauce with salt then scatter with the rest of the parsely
10 lift the flesh onto serving plates, then spoon over the salsa verde.
Serve with boiled sliced 'cream delight' potatoes, creamy mashed potato, chunks of bread and butter, cous cous... a side salad would be great alongside this for adults and a lovely glass of cold white wine. Enjoy!
Original recipe 'Whiting in salsa verde' by Ferran Adria, The Family Meal