Samak Tarator (Poached Fish with Pine Nut Sauce) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tarator (tara-TOR) is the name used in different countries for a sauce made with a variety of nuts. This sharp, garlicky version with pine nuts belongs to Syria and Lebanon. In Egypt, the sauce is served over whole fish at grand buffet parties. Ingredients:
2 cups water |
1/4 teaspoon salt |
6 (6-ounce) salmon fillets (about 1 inch thick) |
1 cup water |
2 (1-ounce) slices white bread, crusts removed |
1/2 cup pine nuts |
3 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 garlic clove, crushed |
3 tablespoons clam juice |
Directions:
1. To prepare fish, bring 2 cups water to a boil in a large skillet. Add 1/4 teaspoon salt and fish. Return to a boil; reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from pan. Cover and refrigerate fish until chilled.
2. To prepare sauce, place 1 cup water in a shallow dish. Dip bread into water, and remove; squeeze bread to remove excess moisture. Combine bread, pine nuts, lemon juice, 1/4 teaspoon salt, pepper, and garlic in a food processor. With the processor on, slowly pour clam juice through food chute, and process until smooth. Serve over chilled fish.
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