Creamy walnut sauce comes from the Italian province of Liguria, where it is called “salsa di noci.” Traditionally served with pasta, it is nonetheless a versatile sauce that does wonders for fish like halibut or monkfish, as in this recipe.
- Prep: 20 min
- Cooking: 6 min
- 3/4 cup (180 mL) walnuts
- 2 tbsp (30 mL) butter
- 1 garlic clove minced
- 3 tbsp (45 mL) fresh bread crumbs
- 1/4 cup (60 mL) Canadian Ricotta
- 2 tbsp (30 mL) Canadian Parmesan grated
- 1/2 cup (125 mL) Milk
- Freshly ground salt and pepper to taste
- 6 - 3 oz (90 g) pieces of monkfish or halibut
- 2 cups (500 mL) Milk
- 1 bay leaf
- 12 crimini mushrooms sliced
- 1/4 tsp (1 mL) garlic minced
- 2 tbsp (30 mL) Butter
- Fresh Flat parsley
Walnut Sauce “Salsa di noci.”
Place walnuts in a small saucepan and cover with boiling water. Bring to a full boil and cook 1 min. Remove from the heat, cover and set aside 3 min at room temperature. Drain and reserve.
In a skillet, melt butter and sweat garlic 1 min. Chop walnuts finely and add to the skillet with remaining sauce ingredients. Cook over medium heat for 3 min, stirring constantly. Transfer the mixture to a deep straight-sided container and puree with an immersion blender. Season to taste and adjust consistency with extra milk, if needed.
In a large skillet heat the second quantity of milk, 1 cup (250 mL) of water and the bay leaf. Season with salt and pepper.* Bring to a bare simmer for 5 min. Place the fish in the hot poaching liquid and poach for about 6 min or until cooked.
Meanwhile, sauté mushrooms and garlic in the second quantity of butter and season with salt and pepper.
Using a skimmer, remove fish from poaching liquid.
Transfer to warm dinner plates and top with a dollop of hot walnut sauce. Garnish with mushrooms and parsley.
Before cooking the fish, you might want to stir a generous pinch of powdered saffron into the poaching liquid, which will add flavour and colour. Powdered saffron is sold in packets at specialty groceries.
Top 5 Nutrients
|Calcium:||17 % / 189 mg|
|Vitamin D:||115 %|
|Vitamin B12:||82 %|