100 g de guisantes frescos, congelados o en conserva
4 espárragos blancos
100 ml de caldo de pescado
ELABORACIÓN DE MERLUZA EN SALSA VERDE CON GUISANTES Y ESPÁRRAGOS BLANCOS
Empezaremos limpiando bien la merluza, retirando la espina central y laterales, así como las partes del pescado, que no vayamos a utilizar (con esto se puede hacer un buen fondo de pescado). Sazonamos con sal la merluza.
En una sartén, pondremos a pochar los ajos pelados y enteros con un chorrito de aceite de oliva virgen extra. Retiramos del fuego.
Enharinamos la merluza y la marcarmos suavemente en el aceite, pero sin que llegue a dorarse. Retiramos la merluza del fuego y reservamos.
En un vaso de la batidora preparamos una salsa triturando 2 cucharadas soperas de perejil picado, 3 cucharadas del aceite de la sartén, donde hemos pochado los ajos y marcado la merluza, los 2 dientes de ajo pochados, 1 pizca de sal y 100 ml de caldo de pescado.
Dispondremos los trozos lomos de merluza en una olla grande para guisar. Verteremos la salsa por encima, añadiremos los guisantes y los espárragos. Taparemos y dejaremos cocinar a fuego bajo-medio unos 15 minutos.
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