Home Recipes from GraceAnn Walden

My local Safeway is state of the art, as supermarkets go. I haven’t waited in long lines or seen a checker for months because they have a self-checkout area with four scanners.

But what really knocked me out when they first opened was that they had a nut bar with many types of nuts and mixed nuts, plus freshly ground peanut butter, just like a natural foods store. After a few months, when nut sales apparently didn’t reach the corporation’s expectations, about half the nuts were replaced with scary slabs of fudge. But I can still buy fresh macadamias, almonds and filberts, so I’m happy.

This recipe, albeit a rich one, is a luscious one for fish. When I’m throwing a dinner party, it helps that the sauce can be made ahead and the fish cooks in a few minutes.

Sole with Macadamia Nut Sauce
(Serves 4)

2	tablespoons shallots, minced
1	tablespoon unsalted butter
1/2	cup dry white wine
3/4	cup heavy cream
3/4	cup (about 4 ounces) salted, roasted macadamia nuts
4	sole filets (about 1-½ pounds)
1	teaspoon fresh lemon juice
	pinch white pepper
	salt and white pepper
	butter for baking pan (about 2 tablespoons)
	buttered parchment
2	tablespoons fresh parsley, minced

In a heavy-bottomed saucepan, cook the shallots in the butter on low heat until softened. Add 4 tablespoons of white wine and bring the liquid to a boil; simmer until mixture is almost dry. Stir in the cream and raise the heat. Let boil for 2-3 minutes until the mixture thickens. Set aside.

Grind ½ cup of the macadamia nuts in a food processor until they are fine. Slowly add the cream sauce and a pinch of white pepper to the nuts, blending. Scrape out sauce into a bowl and cover.

Chop the remaining ¼ cup macadamia nuts coarsely. Set aside.

Preheat oven to 400 degrees. Sprinkle filets with salt and pepper. Fold the filets in half, skinned side inside and place in a buttered baking pan. (I prefer Pyrex.) Add the remaining ¼ cup white wine and 3 tablespoons of water. Cover filets with buttered parchment. Bake for 10–12 minutes.

Transfer fish to a heated platter, cover loosely with the parchment. Place the sauce back in the pan and whisk in 3 tablespoons of the cooking liquid, lemon juice and salt and pepper.

Discard paper and drain off any liquid from fish. Spoon the sauce over the filets, sprinkle with parsley and chopped nuts. Serve immediately.

Nice served with cooked wild rice and steamed asparagus.

Happy Cooking,

GraceAnn

Tools & Toys: VitaClay Cooker

When I’ve had a Crock-pot or slow cooker, I’ve used it. Millions of working women across this country use Crock-pots to prepare soups and stews for their family’s dinner.