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| 250 Gramm | [8.75 oz] fish; use a fish with firm white flesh * |
| 200 Gramm | [7 oz Or 3/4 cup + 2 1/2 tsp.] pine nuts, roasted dry in a pan on the stove or in the oven |
| 2 Scheibe | Whole grain zwieback toast (if not available, use 2 small pieces whole grain bread, baked until crunchy and dry) |
| 1 | cloves garlic |
| 1/2 Esslöffel | lemon juice |
| 1 Tasse | Fish or vegetable broth (up to 1-1/2) |
| 1 Esslöffel | parsley fresh, chopped |
| 1/2 Esslöffel | butter |
| 1 | Lemon, peel from, cut into thin strips |
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1. In a food processor, puree the pine nuts, bread, garlic, lemon juice, and 1 cup of the broth .
2. Put the pureed mixture in a pot, and fold in the parsley. Heat slowly. If the sauce is too thick, thin with more broth.
3. Melt the butter in a pan. Saute the lemon peel briefly. Add the fish, and saute at middle heat for 2 minutes on each side.
4. Put the cooked fish and lemon peel on a platter. Top with the pine nut sauce and serve.
* All ounce amounts are ounces by weight, Not volume.
<100130.1562@CompuServe.Com> on 97.
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