| 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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