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.
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
How to Make It
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.
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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My husband is Syrian, and we both loved this. I poached in stock and used snapper instead of salmon, because I don't think there are any salmon near Syria. I was worried about using pine nuts this way, as they are expensive and I was concerned they would get lost, but they were really amplified, the star of the show here. If you like pine nuts, you'll like this. Would be good on chicken as well.
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