Recipe - Fish With Pine Nut Sauce

250 g [8.75 oz] fish; use a fish
with firm white flesh *
200 g [7 ounce OR Three fourths 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
One half tablespoon Lemon juice
1 cup Fish or vegetable broth (up
to 11/2)
1 tablespoon Chopped fresh parsley
One half tablespoon Butter
1 Lemon, peel from, cut into
thin strips

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 JEWISHFOOD digest V97 #062 by Karen Snyder
100130.1562@CompuServe.COM on 97.