Sole In Nut Sauce - (Lenguado Con Salsa De Nueces)

Recipe Ingredients

4		Center slices or 4 fillets of sole
		(or any delicately flavored white fish)
10		Blanched almonds
15		Hazelnuts
2 tablespoons	30ml	Pine nuts
1 tablespoon	15ml	Chopped parsley
1		Saffron
1		Garlic clove (small)
1/2		Melba toast
		(or a small piece of dry - toasted bread)
		Salt - to taste

Recipe Instructions

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 the consistency of a light cream sauce.

Mix well. Salt to taste. Pour over fish, let it bubble once or twice over a medium flame, and serve at once.

Source:
Barbara Norman

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