Lenguado Con Salsa De Nueces
|Center fish slices/4 fillets of sole / any delicately flavored white fish||4 , any white fish|
|Pine nuts||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Melba toast slice/A small piece of dry, toasted bread||1⁄2|
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.
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.