This recipe for green sauce Pollack has history and a legend reflected in a novel.
Jacinto Octavio Picon, in his novella The unholy nun writes of a punishment to a convent of the sisters who had not fulfilled its obligations, "Every sister devised a different punishment. One wanted me to be condemned to bread and water until they declare; another, not feed more than eight days old cheese haddock and without allowing drop of drink ".
If the haddock was prepared as in the recipe that appears here instead of punishment would be a prize, but presumably it was thought pollock give unholy nun would simply salty without any stew.
INGREDIENTS
1 kilo of haddock,
1 onion,
2 cloves of garlic,
1 glass devinoblanco,
1 tablespoon of flour,
oil,
parsley,
salt.
PREPARATION
After cleaning and washing haddock, cut into slices, salted and then placed in a clay pot. Fry the finely chopped onion in a pan with a splash deaceitecaliente and, before it gets to brown, joins a tablespoon of flour stirring.
Crushed in a mortar two cloves of garlic and some sprigs of parsley to a paste. It dissolves in elvinoblanco and add to the onion with a little water and salt to taste. When it starts to boil, pour the sauce over the haddock and cook over medium heat for 20 minutes, occasionally shaking the pan. Serve very hot.
Jacinto Octavio Picon, in his novella The unholy nun writes of a punishment to a convent of the sisters who had not fulfilled its obligations, "Every sister devised a different punishment. One wanted me to be condemned to bread and water until they declare; another, not feed more than eight days old cheese haddock and without allowing drop of drink ".
If the haddock was prepared as in the recipe that appears here instead of punishment would be a prize, but presumably it was thought pollock give unholy nun would simply salty without any stew.
INGREDIENTS
1 kilo of haddock,
1 onion,
2 cloves of garlic,
1 glass devinoblanco,
1 tablespoon of flour,
oil,
parsley,
salt.
PREPARATION
After cleaning and washing haddock, cut into slices, salted and then placed in a clay pot. Fry the finely chopped onion in a pan with a splash deaceitecaliente and, before it gets to brown, joins a tablespoon of flour stirring.
Crushed in a mortar two cloves of garlic and some sprigs of parsley to a paste. It dissolves in elvinoblanco and add to the onion with a little water and salt to taste. When it starts to boil, pour the sauce over the haddock and cook over medium heat for 20 minutes, occasionally shaking the pan. Serve very hot.
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