|
| |
Sole In Nut Sauce
(Lenguado Con Salsa)
|
|
|
| What You Need: |
|
|
|
½ cup almonds
½ cup filberts
1 slice toasted bread
1 tablespoon finely-chopped parsley
1 clove garlic, peeled
2 pounds sole or flounder filets
¼ cup water
¼ teaspoon salt
Pepper to taste
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put the almonds, filberts, bread, parsley, and garlic in the blender. Blend until the nuts are finely chopped and the breadcrumbs are formed. If no blender is available chop as finely as possible with a knife.
|
2. Place the fish in a covered casserole. Add ¼ cup water and cook, covered, in the microwave oven until the fish is almost done (about 5 to 8 minutes).
|
3. Drain the cooking liquid and reserve. Add it and, if needed, more water, to the nut-herb mixture to form a light sauce. There should be about 1 cup of the sauce.
|
4. Add the salt and pepper. Pour over the fish and continue cooking, covered, in the microwave oven until the fish is tender and the sauce bubbling.
|
|
|
|
|
|
|
|
