00:00You won't see this one coming. Fish with salsa verde. Super easy, but delicious.
00:08Hey, today I'm sharing a recipe for turbot fillets with salsa verde, and it's way easier to make than you
00:16think.
00:16The first thing we'll do is slice up a few garlic cloves, two or three, depending on how much you
00:23like it.
00:24Just make sure the slices aren't too thick.
00:27Once you have the garlic ready, prep the fish as well. In my case, two turbot fillets.
00:32As you can see, I'm seasoning them, which means fine salt on top and also some freshly ground black pepper.
00:39I'm going to leave them here on the plate, soaking up the flavor while I prepare the rest of the
00:44recipe.
00:44I'll chop a good bunch of parsley with a little patience so it turns out really fine.
00:50And now, time to cook.
00:53We take a good skillet, a drizzle of oil, then add the garlic.
00:57All this over medium heat, and we wait patiently for it to get golden brown.
01:02Once it's lightly golden, we add a tablespoon of flour, which will act as a thickener, but there's a trick
01:10to it.
01:11You're going to cook this flour for one or two minutes so it loses its raw taste but keeps its
01:22texture.
01:22Once you have it like this, you add half a cup of white wine.
01:28And you're going to cook it for a couple of minutes.
01:31You're going to stir it, and once everything heats up again, you add fish stock, one cup.
01:38I like to do it in two batches so it mixes faster.
01:42You add half, start stirring it, and once it's more or less incorporated and everything starts heating up again, you
01:49add the other half.
01:51It's that simple.
01:54Once you have it, stir and wait for it all to thicken up a bit and for there to be
01:58no lumps.
02:01That'll be the sweet spot.
02:02In fact, you can do it with a whisk to make it even faster to get rid of those lumps.
02:09Now that we have the sauce ready, we add color, aroma, and flavor with that parsley we just chopped.
02:16Fresh parsley.
02:20We give it a stir, cook it for a minute, and the sauce is ready for you to add today's
02:25fantastic magic right here.
02:28Just make sure to check the salt.
02:30Taste the sauce.
02:31If it needs more salt, like mine does, add a little bit.
02:35And in goes the fish.
02:37We place it right inside.
02:38Pay attention because it cooks fast in just three or four minutes per side.
02:43So we take the fillets we prepped earlier and place them inside.
02:48If you wanted to make a larger batch, you just need to make more sauce and heat up more pans
02:53so you can cook them all at once.
02:55All right.
02:57Fillets in.
02:58Cook them for three or four minutes and flip them over.
03:02You can already see the sauce thickening up, getting that magic.
03:07And that really is the most important part today.
03:09What turns this dish into a masterpiece.
03:12Like I said, we cook.
03:14The other side, and once it looks ready, we swirl the sauce around and take it off the heat.
03:19Here we have this masterpiece.
03:22Look at how that sauce moves.
03:24Oh, man.
03:25That is so good.
03:26Here we have our fish fillets, turbot in my case, ready to be devoured.
03:32You don't like it?
03:33I don't believe you.
03:35Look at it up close.
03:36I love it.
03:37Besides bow, turbot is my favorite fish.
03:40I don't know what yours is.
03:41Let me know in the comments.
03:43What's your favorite fish?
03:44Drizzle it with plenty of sauce and enjoy.
03:47Look, look, look.
03:49Look at this beauty.
03:50It looks amazing.
03:52A perfect fillet, freshly cooked over a sauce that's going to keep developing underneath.
03:57And if you also spoon it over the top so you can dip your bread, man, don't even get me
04:01started.
04:02Delicious isn't the word.
04:04It's outstanding.
04:05I can't resist any longer.
04:06I'm taking a little piece.
04:08And another one.
04:09Mmm.
04:11How can it be that something so quick and simple tastes this good?
04:16And what's more, you can use this exact same technique with any kind of fish.
04:21So I hope you let me know which fish you're going to make it with.
