Wednesday, August 4, 2010

Sole Almondine

Serve this with lemon-zested mashed potatoes and parmesan-roasted vegetables.

Ingredients for the fish:
2 cups blanched slivered almonds
kosher salt
extra virgin olive oil
4 T unsalted butter
2 cups all purpose flour
freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole filets (6 ounces each)

Ingredients for the sauce:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat leaf parsley
kosher salt and freshly ground black pepper

Preparing the fish:
Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.

Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 filets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.

Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the filets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the filets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the filets from the pan to a serving platter. Repeat with remaining 2 filets and a 2-count of oil and 1 tablespoon of butter. Once the filets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the filets and sprinkle generously with the toasted almonds.

Serves 4


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