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Lenguado Con Salsa De Nueces

Taste.of.Spain's picture
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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