Sole Almandine

by katerina on March 5, 2013

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.

Sole Recipe with Almonds

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.

Print Recipe

Sole Almandine

(serves 2)

2 fillets Sole
salt and freshly ground pepper
1/4 cup flour
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sliced, blanched almonds
1 tablespoon fresh lemon juice
pinch freshly diced parsley

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.


Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time:20 minutes
Calories(approximate per serving): 325



{ 2 comments… read them below or add one }

cindy March 5, 2013 at 5:00 pm

I had this in Paris years ago have tried to make it at home somehow never adds up to the cafe in Paris…I think it’s the sole they have over there here in Ontario it’s so thin and flavourless :(

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katerina March 9, 2013 at 6:46 pm

The sole definitely will make a difference :(

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