SOLE ALMONDINE
Steps:
- Preheat broiler. Spray a large, shallow flameproof baking dish with nonstick spray.
- Place fillets in dish. In a bowl, combine butter, lemon juice, salt, pepper, onion powder and nutmeg. Brush fish with sauce, reserving half. Broil 6-inches from heat for 4-6 minutes, just until fish flakes. During last minute or so of cooking, stir roasted almonds into remaining sauce and spread over fish. Sprinkle with fresh chives of choice before serving.
SOLE ALMONDINE WITH SHRIMP
Make and share this Sole Almondine With Shrimp recipe from Food.com.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:.
- Melt 2 tablespoons butter in medium saucepan add.
- celery, onions and mushrooms cooking until soft
- Add flour and cook for 2-3 minutes.
- Pour in fish or chicken stock, stirring and cooking until thickened.
- remove from heat.
- Sole:
- Season flour with salt and pepper
- beat egg with 2 Tbsp water.
- Mix bread crumbs and ground almonds together in shallow pan.
- Dredge sole in flour, then dip in egg and then coat in the bread crumb mixture.
- Add remaining butter and olive oil on large frying pan and quickly brown sole.Place peice of sole in a bakeing pan top with shrimp and then with sauce.
- bake at 400 for about 10 minutes.
Nutrition Facts : Calories 551.1, Fat 32.5, SaturatedFat 10.2, Cholesterol 139.1, Sodium 641.1, Carbohydrate 31.1, Fiber 4.2, Sugar 4.3, Protein 34.6
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
SOLE ALMONDINE
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.
Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
PAN-FRIED SOLE ALMONDINE
Number Of Ingredients 8
Steps:
- 1. Place the flour, salt, and pepper in a gallon-size resealable plastic bag. Add the fish, seal the bag, and shake gently to coat well. 2. Heat the oil in a frying pan over medium heat. Add the coated fish but don't crowd the pan. Cook for 2 minutes or until the bottoms are golden brown. Turn the pieces over, and cook another 2 minutes or until the other side is golden brown. Transfer to a platter. 3. Add the butter, almonds, and lemon juice to the same pan used to cook the fish (don't clean the pan). Cook the almonds over medium heat for about 2 minutes, or until they begin to brown. 4. Spoon the almonds over the sauteed fish and serve.
Nutrition Facts : Nutritional Facts Serves
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