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Almond Soleby Laura C in Rouxbe Videos Fresh sole pan-fried in clarified butter until golden. Then it's finished with slivered almonds, parsley and fresh lemon juice.
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Step 1: Preparing Your Mise en Place
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To prepare your mise en place, gather the butter and almonds, and cut the lemon in half. Chop the parsley and set everything aside. Place the flour into a shallow bowl and season it generously with salt and pepper.
Place the milk into a separate shallow bowl and gather the fish.
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Step 2: Cooking the Dish
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To cook the fish, heat the butter in a large skillet over medium-high heat until it is hot and foaming. Dip the sole first in the milk and then dredge it in the flour mixture. Shake off the excess and lay it in the skillet. Turn the heat to medium-low and cook for about 2-3 minutes per side. Gently flip the fish over and cook until done. Transfer the fish to a serving plate and squeeze with lemon juice to taste.
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Step 3: Finishing the Dish
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To finish the dish, toss the almonds in the hot butter to warm them through. Then add the parsley, but be careful as it may splatter.
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Notes
You can also use less butter and fry the fish in a non-stick pan; however, you may not achieve a nice, golden color.
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Comments
Made this tonight and the crispy, crunchy almonds were a perfect compliment to the sole. I served it with broccoli and parsley rice.
I'm going to make this again and again. So simple, so French. :)
Made this for dinner tonight - the fish cooked in a snap was was so delicate and flavourful with the almonds and lemon butter. Super easy and a bit hit!
This dish is a wonderful!
I changed the Almonds to blanched sliced Almonds because I thought it complements the fine texture of the Bril Sole better and I had them in the Fridge.
Try the same Recipe on pan-fried Almond Trout with Parsley Potatoes
This is a Keeper.
Klaus “S”
I had a question on butter-based sauces, although my question is not directly related to the cooking of this particular dish. I tried poaching tilapia today (I wanted to use salmon, but realised at the last minute that I had frozen it and my poaching liquid was ready to go) in wine with shallot rings, star anise, scallion-whites and thyme. As I let the fish rest after poaching, I wanted to make a butter sauce to go with it -- butter with thyme in it. I used whole butter, not clarified, and it gave off the impurities that come to the surface when clarifying butter, and made my sauce look specky. Is there any correct way of doing the butter-based sauces, or do I just have to use clarified butter?
Keep in mind this is not a stable butter sauce, so the butter will separate from any other liquids. For a clean look, clarified butter works best. But for flavor from the milk solids and whey in the butter, you'll have to deal with those specks. Toasting the butter actually lightly caramelizes those milk solids to produce an even tastier butter sauce (with brown speck though) called beurre noisette...which means hazelnut butter. So, both ways are correct, one with visual and the other with flavor advantages. Hope this helps.
Thanks Tony! Specs give me nightmares. I find it very hard to get 33% or higher milk-fat cream in my grocery stores and my pan sauces have specs that traumatise me. So now whenever I see specs, I feel I must have done something wrong.