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Recipe: Sole Amandine
- Prep time: 10 minutes
- Cook time: 7-9 minutes
Serves 2
Ingredients
-
WF Whole Sole
QTY 2
-
WF Coarse Sea Salt, to taste
-
WF Coarse White Peppercorn, to taste
Flour
QTY 3-4 Tbsp
Olive Oil
QTY 2 Tbsp
Salted Butter, room temperature
QTY 4 Tbsp
Sliced Almonds
QTY 2 Tbsp
Lemon, cut in half
QTY 1
Italian Parsley, coarsely chopped
QTY 1 Tbsp
Cooking
Directions
Using a paper towel, pat dry fish and season with salt and pepper. Dredge with flour. (Optional: Remove head if desired using a sharp knife).
In a small mixing bowl, mix 3 tbsp. butter with juice of ½ lemon and parsley. Cut other half of lemon in slices or wedges to serve as garnish.
Heat remaining 1 tbsp. of butter and olive oil on medium low in a large sauce pan. Sauté the almonds until golden and remove with a slotted spoon to a paper towel. Increase heat to medium high. Place the sole in the pan, dark-skin-side first. Cook for 3-4 minutes and using a long spatula, flip to the other side. Continue cooking for 2-3 minutes. Remove soles and place on a platter. Add flavored butter to pan and whisk until slightly melted.
Using the back of a spoon or an edge of a knife, peel the skin of the whole fish on both sides. Serve with some flavored butter, toasted almonds and lemon slices or wedges.