Recipe - Whitefish With Filbert And Lemon Sauce

3 pound True cod
(or white fish such as sole
or flounder)
Butter or olive oil
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Filberts; coarsely ground
Juice of 1 lemon
=== SAUCE ===
2 tablespoon Butter
2 tablespoon Flour
1 cup Clam juice or fish stock
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup White wine
Juice of One half lemon

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 04241991 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10121995

Suggested Wine: Chardonnay

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.