| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Jewish | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on 97.
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