Ingredients Jump to Instructions ↓

  1. 4 Center slices or 4 fillets of sole

  2. (or any delicately flavored white fish)

  3. 10 Blanched almonds

  4. 15 Hazelnuts

  5. 2 tablespoons 30ml Pine nuts

  6. 1 tablespoon 15ml Chopped parsley

  7. 1 Saffron

  8. 1 Garlic clove (small)

  9. 1/2 Melba toast

  10. (or a small piece of dry - toasted bread)

  11. Salt - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


Send feedback