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Sole Almondine on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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5 tablespoons butter
1 tablespoon olive oil
4 sole fillets (about 1 pound)
All purpose flour
2 eggs, beaten to blend
1/4 cup slivered almonds, toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Lemon wedges
Melt 4 tablespoons butter with oil in a large skillet over medium high heat. Dip fillets in flour, then in beaten eggs. Add to skillet and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to serving platter; keep warm. Melt remaining 1 tablespoon butter in same skillet, scraping up broken bits. Add almonds and cook until heated through, about 1 minute. Add wine and lemon juice and simmer until slightly thickened, stirring constantly. Pour over fish. Garnish with lemon wedges and serve.
Serves 2 to 4.
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