Lenguado Con Salsa De Nueces Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Center fish slices/4 fillets of sole / any delicately flavored white fish | 4 , any white fish | |
| Blanched almonds | 10 | |
| Hazelnuts | 15 | |
| Pine nuts | 2 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Saffron | 1 Pinch | |
| Melba toast slice/A small piece of dry, toasted bread | 1⁄2 | |
| Salt | To Taste |
Directions
Grind in a mortar or electric blender the almonds, hazelnuts, pine nuts, toast, parsley, saffron, and garlic.
Put fish in saucepan with enough cold water to cover.
Simmer for a few minutes until fish is just cooked through; watch closely.
Drain fish and put in flat pan or casserole.
Gradually add to the nut mixture enough of the water in which the fish cooked to make a sauce of the consistency of a light cream sauce.
Mix well.
Salt to taste.
Pour sauce over fish, let it bubble orice or twice over a medium flame, and serve at once.
Note: Nut sauce is very delicate and best suited to fine white fish.
Put fish in saucepan with enough cold water to cover.
Simmer for a few minutes until fish is just cooked through; watch closely.
Drain fish and put in flat pan or casserole.
Gradually add to the nut mixture enough of the water in which the fish cooked to make a sauce of the consistency of a light cream sauce.
Mix well.
Salt to taste.
Pour sauce over fish, let it bubble orice or twice over a medium flame, and serve at once.
Note: Nut sauce is very delicate and best suited to fine white fish.
Chef
