Sole almandine is another favorite from my childhood but one which is not at all processed. Now to be fair, when I was a kid it wasn’t yet a favorite, since at that age fish was only good in fish stick form, but certainly I remember it fondly from being an older child.
Then again, who wouldn’t enjoy sole fried crispy in butter and topped with buttered almonds? I added a squeeze of lemon for freshness and parsley for colour, but otherwise this is just as my Mum made it.
Sole Almandine(serves 2)
Slice the fish fillets widthwise on a diagonal and sprinkle with salt and pepper. Heat a skillet to medium heat and lightly dredge the fish in the flour. Add the butter and the olive oil to the skillet and once the foaming subsides add the fish, presentation side down.
Fry the fish on both sides until browned and cooked through (sole is thin so this should be pretty fast, think 2 minutes or so a side). Remove to serving plates and add the almonds. Stir until just lightly browned. Squeeze the lemon juice on the almonds and stir in the parsley. Spoon over the fish and serve.