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.