Sole Amandine Recipes

SOLE AMANDINE

Steps:

• Toast almond slices on cookie sheet in oven until lightly browned.
• Spray large pan with non-stick oil. On medium heat, warm butter and oil.
• Fry sole on both sides. After turning to second side, sprinkle with wine, lemon juice, salt and pepper.
• Spread toasted almond slices on fillets of sole.

SOLE AMANDINE

Steps:

• Heat oven to 375.
• Spray baking dish with cooking oil.
• Cut fish into 6 serving pieces and place in dish.
• Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish.
• Sprinkle with lemon juice.
• Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.

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 ALMONDINE

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.

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

Steps:

• Melt 4 tablespoons butter with oil in large skiillet 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 butter in same skillet scraping up browned bits. Add almonds and cook until heated through about 1 minute. Add wine and lemon juice and simmer until thickened, stirring constantly. Pour over fish. Garnish with lemon wedges and serve.

SOLE AMANDINE WITH SHREDDED BRUSSELS SPROUTS

Steps:

• Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
• Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
• Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
• Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts.

SOLE AMANDINE

Steps:

• 1. Heat oven to 375°. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray.2. Cut fish into 6 serving pieces. Place in baking dish. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking3. Mix almonds, butter, lemon peel, salt and paprika spoon over fish. Sprinkle with lemon juice.4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.NUTRITION FACTS: 1 Serving: Calories 180 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 45mg Sodium 350mg Carbohydrate 2g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 2% DIET EXCHANGES: 3 Very Lean Meat 1 1/2 FatLighter Sole Amandine: For 5 grams of fat and 115 calories per serving, decrease almonds to 2 tablespoons and butter to 2 tablespoons.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.