Flounder with Almond Sauce (Lenguado en Salsa de Almendras)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-8 flounder fillets, depending on size salt and freshly ground black pepper 4 tablespoons olive oil
40g/1-1/2 oz whole blanched almonds 6 tablespoons soft breadcrumbs 2 cloves garlic, chopped
1 tablespoon chopped parsley 1/8 teaspoon powdered saffron 125 ml/4 fl oz dry white wine
1 medium onion, chopped 2 medium-sized ripe tomatoes, peeled and chopped



1 Remove and discard the skin the from the fish if present. Arrange the fish in a single layer in an oiled shallow ovenproof dish. Season with salt and pepper and set aside.
2 Heat 2 tablespoons of the oil in a frying pan. Add the almonds and cook over a medium heat until barely golden. Stir in the breadcrumbs and garlic and cook until the crumbs are golden, stirring often. Place the mixture in a food processor with the parsley and saffron and process to a fine paste, adding a little of the dry white wine if needed. Transfer to a bowl.
3 Wipe out the frying pan to remove any crumbs. Add the remaining oil and onion and cook gently for about 10 minutes, until transparent. Add the tomatoes and remaining wine, cover and simmer gently for 15 minutes until the tomatoes are soft.
4 Preheat the oven to 200 C/400 F/gas mark 6.
5 Puree the tomato mixture in a food processor and stir into the almond mixture. Spread over the fish and bake for about 15 minutes, until the flesh flakes when tested with a knife point. Serve hot.

Back