Yield: 6 Servings
|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|
|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.