| 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 | Whole grain zwieback toast | |
| if not available use 2 | ||
| small pieces whole grain | ||
| bread baked until | ||
| crunchy | ||
| and dry | ||
| 1 | Garlic clove | |
| 1/2 | T | Lemon juice |
| 1 | c | Fish or vegetable broth, up |
| to 1-1/2 | ||
| 1 | T | Chopped fresh parsley |
| 1/2 | T | Butter |
| 1 | Lemon, peel from cut into | |
| thin strips |
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widmann In a food processor, puree the pine nuts, bread, garlic, lemon juice, and 1 cup of the broth . Put the pureed mixture in a pot, and fold in the parsley. Heat slowly. If the sauce is too thick, thin with more broth. 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. 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@CompuServe.COM> on 97.
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