Whitefish with filbert and lemon sauce

Yield: 8 servings

Measure Ingredient
3 pounds True cod
\N \N (or white fish such as sole or flounder)
\N \N Butter or olive oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ cup Filberts; coarsely ground
\N \N Juice of 1 lemon
\N \N === SAUCE ===
2 tablespoons Butter
2 tablespoons Flour
1 cup Clam juice or fish stock
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
¼ cup White wine
\N \N Juice of 1/2 lemon

Divide the fish into 8 portions and place each in a buttered individual baking dish. Add salt and freshly ground pepper to taste. Brush each portion with melted butter and top with a tablespoon or so of coarsely chopped filberts. Sprinkle with a bit of fresh lemon juice. Bake at 350 degrees for 20 to 25 minutes, or until the fish is tender but not dry. For the sauce, melt the butter in a small saucepan and add the flour. Cook for a moment, then add the clam juice or fish stock. Stir over medium heat until the sauce thickens. Add the salt and pepper and the white wine. Just before serving add the lemon juice to the sauce. Pour a bit of the sauce over the fish. This recipe serves 8 as an appetizer or 6 as a main course.

Comments: This dish is close to one served by Place Pigalle, a fine restaurant in Seattle's Pike Place Market.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Suggested Wine: Chardonnay

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Similar recipes