Sole in Nut Sauce (Lenguado con Salsa de Nueces)
Cuisine: Spanish
Author: Barbara Norman
  • 4 center slices or 4 fillets of sole (or any delicately flavored white fish)
  • 10 blanched almonds
  • 15 hazelnuts
  • 2 Tablespoons pine nuts
  • 1 Tablespoon chopped parsley
  • 1 pinch saffron
  • 1 small garlic clove
  • 1/2 slice Melba Toast (or a small piece of dry, toasted bread)
  • salt, to taste
  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. Mix well.
  3. Salt to taste. Pour over fish, let it bubble once or twice over a medium flame, and serve at once.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Nut sauce is very delicate and best suited to fine white fish.
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