Sole Almondine

Credit: iStock/Ziva_K

Serve this sole almondine with buttered almonds for a delicious finish

Nothing sings the praises of French cuisine and Edith Piaf more than perfectly cooked sole almondine

The crispy, nutty exterior gives way to a flaky, light fish that is satisfying but not filling.



Ingredients

• 4 sole fillets, about 6 ounces 
each

• 1/3 cup unbleached flour, seasoned with sea salt and 
 ground pepper

• 1/2 cup clarified butter*

• 2/3 cup toasted flaked almonds

• 2 Tbsp. finely chopped parsley

• Fleur de sel for finishing

• 1 fresh lemon, cut into wedges



*Clarify the butter by heating it on low in a small saucepan. Skim off the white foam that comes to the surface. Carefully pour the clear butter (now clarified) into a bowl, leaving behind the milky sediment.



Instructions

1. Dredge the fish in the seasoned flour and shake off the excess.
2. Heat the butter in a non-stick pan until it begins to sizzle.
3. Add the floured sole to the pan and cook for 1-2 minutes each side.
4. Remove the fish from the pan and transfer to a serving dish and keep warm in a 300°F oven.
5. Add the almonds and parsley to the fish pan combining well with the butter.
6. Pour the buttered, warmed almonds over the fish and finish with a sprinkle of fleur de sel.
7. Squeeze the lemon over the fish and serve immediately.

Serves 4.

Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.