Chyrel's Recipes From Friends

Sole Amandine  Recipe


 Sole Amandine                  


4 sole fillets (about 1 pound)
5 tablespoons butter
1 tablespoon olive oil
flour
2 eggs, beaten
1/4 cup slivered almonds
1/4 cup dry white wine
2 tablespoons fresh lemon juice

Melt half of the butter with the olive oil in a large skillet over
medium-high heat. Dip the fillets in flour, then in the beaten eggs.
Lay the fillets in the hot skillet and cook until browned and just
cooked through, about 2-3 minutes per side. Transfer cooked fillets
to a serving platter and keep warm. Melt the rest of the butter in
the same skillet, scraping up remaining browned bits of flour
mixture. Add the almonds and toast them lightly, stirring, for about
1 minute. Add the white wine and lemon juice and let bubble for a
minute to thicken slightly, stirring constantly. Pour over the sole
fillets and serve immediately.

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2004