Best 5 Sole Almondine Recipes

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In the culinary world, Sole Almondine stands as a classic seafood dish, captivating taste buds with its delicate flavors and elegant presentation. This French-inspired recipe features tender sole fillets, lightly browned in butter with a hint of lemon, and adorned with a golden-brown coating of toasted almonds. The result is a symphony of textures and flavors, where the crispy almonds provide a delightful contrast to the flaky fish, while the lemon adds a refreshing brightness. Accompanying the main recipe, you'll also discover variations that elevate the dish to new heights. Explore a decadent Sole Almondine with Crab and Shrimp, where succulent crab and shrimp join forces with the sole, creating a seafood extravaganza. For a touch of Mediterranean flair, try the Sole Almondine with Lemon and Capers, where the tangy capers add a briny kick and the lemon enhances the fish's natural flavors. And if you seek a vegetarian alternative, the Almondine Sauce recipe offers a delightful combination of butter, almonds, and lemon, perfect for topping vegetables or pasta.

Check out the recipes below so you can choose the best recipe for yourself!

SOLE ALMONDINE



Sole Almondine image

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

5 tablespoons butter, divided
1 tablespoon olive oil
1 pound sole or whitefish fillets
All-purpose flour
1 large egg, lightly beaten
1/4 cup slivered almonds, toasted
2 tablespoons lemon juice
1/4 cup dry white wine, optional
Lemon wedges

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.

SOLE ALMONDINE



SOLE ALMONDINE image

Categories     Fish

Yield 2 to 4 servings

Number Of Ingredients 9

5 tablespoons butter
1 tablespoon olive oil
4 sole fillets ( about 1 pound)
all purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
lemon wedges

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 ALMONDINE



SOLE ALMONDINE image

Elegant, light, delicious, quick and easy to prepare, this recipe is a lovely dish you'll be proud to serve to your guests! VIDEO https://www.youtube.com/watch?v=DS_FjL953yg

Provided by CLUBFOODY

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

4 sole fillets
1/2 teaspoon sea salt (or as needed)
1/2 teaspoon black pepper (or as needed)
1/2 teaspoon paprika (or as needed)
3 tablespoons lemon juice, divided
1/4 cup sliced almonds
3 tablespoons clarified butter, divided
2 tablespoons white wine
1 tablespoon fresh dill, chopped

Steps:

  • Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 teaspoons lemon juice and set aside.
  • In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
  • In a large skillet over medium heat, add 1 tablespoons butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
  • Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4.

Nutrition Facts : Calories 233.5, Fat 14.7, SaturatedFat 6.4, Cholesterol 96.2, Sodium 775.2, Carbohydrate 2.6, Fiber 0.9, Sugar 0.6, Protein 21.7

SOLE ALMONDINE RECIPE - (4.4/5)



Sole Almondine Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 17

FISH:
2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6-ounces each)
SAUCE:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

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



Sole Almondine image

Elegant, light, delicious, quick and easy to prepare, this Sole Almondine recipe is a lovely dish you'll be proud to serve to your guests!

Provided by Francine Lizotte

Categories     Fish

Time 8m

Number Of Ingredients 9

4 large sole fillets
ground himalayan sea salt, as needed
freshly ground black pepper, as needed (i always use mixed peppercorns)
1/2 tsp mild paprika, or as needed
3 Tbsp freshly squeezed lemon juice, divided
1/4 c sliced almonds
3 Tbsp clarified butter, divided
2 Tbsp white wine
1 Tbsp fresh dill, chopped

Steps:

  • 1. Season fillet with salt, freshly ground black pepper and mild paprika; drizzle about 1 tsp. lemon juice and set aside.
  • 2. In a small sautépan over medium, add almonds and sauté for 5 minutes or until golden; set aside.
  • 3. In a large skillet over medium heat, add 1 tbsp. butter and when melted, working in batches, place fillets. Cook until fish is golden, about 3 minutes per side. Remove from the skillet and place in a warmed serving dish.
  • 4. Return skillet to heat and add the remaining butter and lemon juice. Pour in white wine and add toasted almonds. Toss the sauce in the pan a few times and cook for 45 to 60 seconds. Spoon lemon-butter sauce over fillets and sprinkle with dill. Serve immediately with steamed veggies and rice. Make 4
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DS_FjL953yg

Tips:

  • To ensure the sole fillets are evenly cooked, use a fish spatula to gently flip them halfway through the cooking process.
  • To prevent the almonds from burning, keep a close eye on them and stir them frequently.
  • For a richer flavor, use unsalted butter and add a squeeze of lemon juice at the end of the cooking process.
  • Serve the sole almondine immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Sole almondine is a classic French dish that is both delicious and elegant. It is a perfect choice for a special occasion or a weeknight dinner. With its crispy skin, tender flesh, and flavorful almond sauce, sole almondine is sure to impress your family and friends. So next time you're looking for a seafood dish that is both delicious and easy to make, give sole almondine a try. You won't be disappointed!

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