Fish with pine nut sauce

Yield: 6 Servings

Measure Ingredient
250 grams [8.75 oz] fish; use a fish with firm white flesh *
200 grams [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 slices Whole grain zwieback toast (if not available, use 2 small pieces whole grain bread, baked until crunchy and dry)
1 \N Garlic clove
½ tablespoon Lemon juice
1 cup Fish or vegetable broth (up to 1-1/2)
1 tablespoon Chopped fresh parsley
½ tablespoon Butter
1 \N 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.

Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder <100130.1562@...> on 97.

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