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Fish With Pine Nut Sauce

Yield: 6 Servings

Ingredients and directions for this recipe

250 g [8.75 oz] fish; use a fish
-with firm white flesh *
200 g [7 oz OR 3/4 cup + 2 1/2
-tsp.] pine nuts, roasted
-dry in a pan on the stove
-or in the oven
2 sl Whole grain zwieback toast
-(if not available, use 2
-small pieces whole grain
-bread, baked until crunchy
-and dry)
1 Garlic clove
1/2 tb Lemon juice
1 c Fish or vegetable broth (up
-to 1-1/2)
1 tb Chopped fresh parsley
1/2 tb Butter
1 Lemon, peel from, cut into
-thin strips

Source: Jewish cooking class taught by Bilha Widmann

1. In a food processor, puree the pine nuts, bread, garlic, lemon juice,
and 1 cup of the broth .

2. Put the pureed mixture in a pot, and fold in the parsley. Heat slowly.
If the sauce is too thick, thin with more broth.

3. Melt the butter in a pan. Saute the lemon peel briefly. Add the fish,
and saute at middle heat for 2 minutes on each side.

4. Put the cooked fish and lemon peel on a platter. Top with the pine nut
sauce and serve.

* All ounce amounts are ounces by weight, NOT volume.

See also:
Previous recipe Fish With Pecan Butter Sauce And Meuniere Sauce
Next recipe Fish With Potato Crust And Red Pepper Sauce

Or try one of these recipes:
M'kalli (chicken With Pickled Lemons And Olives)
Thai Dressing