Fish In Almond Sauce Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
1/2 cup: slivered blanched almonds,
2 tbsp: olive oil,
1 large: onion, finely chopped
1 tsp: paprika,
1 tbsp: finely minced garlic,
1/4 cup: fresh bread crumbs,
pinch of saffron threads, crushed (, optional)
1 1/2 cup: peeled, seeded and diced tomatoes (, fresh or canned
1 cup: fish stock or dry white wine,
salt and freshly ground pepper,
1 cup: shelled peas, optional
4: firm white fish fillets, each about 5 oz, (155 g) (s
salt and freshly ground pepper,
1/4 cup: chopped fresh flat-leaf (italian) p, arsley or mint
Directions:
1. To make the almond sauce, preheat an oven to 350
F (180
C). Spread the
Almonds on a baking sheet and place in the oven until toasted and fragrant,
8-10 minutes. Let cool.
2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish.
Using a food processor fitted with the metal blade or a nut grinder, finely
grind the remaining Almonds, being careful not to overgrind to a paste.
Set the ground nuts aside.
3. In a saute pan over medium heat, warm the olive oil. Add the onion and
saut? until tender but not browned, about 8 minutes. Add the Paprika,
Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?
for 3 minutes longer. Add the Tomatoes and stock or wine and cook over
medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.
Season to taste with Salt and pepper. Remove from the heat and set aside.
4. If using the peas, bring a saucepan three-fourths full of water to a
boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450
F (230
C). Sprinkle the fillets on
both sides with salt and Pepper and place in a single layer in a baking
dish. Spoon the sauce over the fish, add the peas, if using, and bake in
the oven until the fish is opaque throughout, 10-12 minutes. Garnish with
the reserved toasted almonds and the Parsley or mint. Serve at once.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
F (180
C). Spread the
Almonds on a baking sheet and place in the oven until toasted and fragrant,
8-10 minutes. Let cool.
2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish.
Using a food processor fitted with the metal blade or a nut grinder, finely
grind the remaining Almonds, being careful not to overgrind to a paste.
Set the ground nuts aside.
3. In a saute pan over medium heat, warm the olive oil. Add the onion and
saut? until tender but not browned, about 8 minutes. Add the Paprika,
Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?
for 3 minutes longer. Add the Tomatoes and stock or wine and cook over
medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.
Season to taste with Salt and pepper. Remove from the heat and set aside.
4. If using the peas, bring a saucepan three-fourths full of water to a
boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450
F (230
C). Sprinkle the fillets on
both sides with salt and Pepper and place in a single layer in a baking
dish. Spoon the sauce over the fish, add the peas, if using, and bake in
the oven until the fish is opaque throughout, 10-12 minutes. Garnish with
the reserved toasted almonds and the Parsley or mint. Serve at once.
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish