Albóndigas de merluza en salsa verde

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Albóndigas de merluza en salsa verde. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Albóndigas de merluza en salsa verde is one of the most well liked of recent trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. Albóndigas de merluza en salsa verde is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Albóndigas de merluza en salsa verde, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas de merluza en salsa verde delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas de merluza en salsa verde is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas de merluza en salsa verde estimated approx 40 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Albóndigas de merluza en salsa verde using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Albóndigas de merluza en salsa verde:

1. 250 g merluza limpia
2. 1 huevo
3. 50 ML leche
4. 75 g miga de pan dura
5. aceite de oliva
6. harina
7. ajo
8. perejil
9. 1/2 cebolla
10. 25 ML vino blanco
11. 300 ML caldo de pescado
12. 2 dientes ajo

Instructions to make to make Albóndigas de merluza en salsa verde

1. Para formar nuestras albóndigas, cortamos el pescado en tiras y éstas en cuadraditos, picando como si hicieramos carne picada con la merluza. La colocamos en un bol junto al perejil picado, 1/2 diente de ajo, la miga de pan remojada con la leche y el huevo, trabajando hasta formar una masa.
2. Formamos unas bolas con la masa, las pasamos por harina y las freímos hasta dorarlas levemente en una sartén con aceite de oiva. Escurrimos las bolas en papel absorbente para retirar el exceso de aceite y las reservamos
3. Preparamos una salsa picando una cebolla en trozos muy pequeños y los pochamos en aceite de oliva hasta que se ablanden. Añadimos un diente de ajo picados y un poco de perejil y lo removemos con la cebolla durante dos minutos. Añadimos el vino y dejamos que evapore. Incorporamos el caldo de pescado y bajamos el fuego, dejando que se cocine durante 10 minutos.
4. Metemos las albóndigas en el caldo, teniendo en cuenta que el nivel inicial de caldo no debe superar la mitad de su altura y dejamos que se haga el conjunto, dando un suave hervor durante cinco minutos.

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