Whitefish With Filbert And Lemon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Frugal03 | 8 | Servings | |
INGREDIENTS
| 3 | lb | True cod |
| or white fish such as sole | ||
| or flounder | ||
| Butter or olive oil | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Filberts, coarsely ground |
| Juice of 1 lemon | ||
| === SAUCE === | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1 | c | Clam juice or fish stock |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | White wine |
| Juice of 1/2 lemon |
INSTRUCTIONS
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@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-12-1995 Suggested Wine: Chardonnay Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 83
Total Fat: 9.6g
Cholesterol: 61mg
Sodium: 419.4mg
Potassium: 262.6mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 15.9g