Sole Amandine
This recipe involves coating pieces of fish in a mixture of flour, salt, pepper, and paprika. The fish is then fried quickly in a large skillet until it turns golden. In a separate skillet, almonds are cooked in butter until they turn golden, and then lemon juice, lemon rind, and chives are added. The almond mixture is poured over the cooked fish, which is then served immediately on a hot platter.
Equipment
- flat dish
- skillet
- Large heavy skillet
- hot platter
- cutting board
- knife
- spatula or tongs
Ingredients
- 1/2 cup Flour - 125 ml
- 1 tsp Salt - 5 ml
- 1/4 tsp Pepper - 1 ml
- 1 tsp Paprika - 5 ml
- 2 lb Sole Fillets - 900 g
- 3 tbsp Butter - 45 ml
- 3 tbsp Slivered Almonds - 45 ml
- 3 tbsp Lemon Juice - 45 ml
- 1 tsp Grated Lemon Rind - 5 ml
- 3 tbsp Chopped Chives - 45 ml
- 1/3 cup Salad Oil - 80 ml
Notes
To prepare the fish, start by combining flour, salt, pepper, and paprika in a flat dish. If you're using frozen fish, make sure it has thawed enough to separate the fillets before cutting them into serving-size pieces. Dip each piece of fish into the flour mixture, ensuring that both sides are coated.
Next, heat some butter in a small skillet and add some almonds. Cook the almonds gently, stirring occasionally, until they turn golden brown. Then, stir in some lemon juice, lemon rind, and chives.
In a separate large, heavy skillet, heat some oil and fry the fish quickly on both sides until it turns a beautiful golden color. Once the fish is cooked, carefully lift it out of the skillet and place it on a hot platter.
Finally, pour the almond mixture over the fish and serve immediately. Your dish is now ready to be enjoyed!
Nutrition
Calories: 250kcal
