Best 2 Sole Amandine Recipes
Sole Amandine is a classic French dish that combines delicate sole fillets with a rich, buttery almond sauce. The result is a flavorful and elegant meal that is perfect for a special occasion or a romantic dinner. This article provides two variations of Sole Amandine: the traditional French recipe and a simplified version that uses fewer ingredients and is easier to prepare. Both recipes are delicious and sure to impress your guests.
The traditional French Sole Amandine recipe includes a flavorful sauce made with butter, lemon juice, white wine, and parsley. The sole fillets are dredged in flour and then pan-fried in butter until they are golden brown and flaky. The sauce is then poured over the fish and served with a garnish of toasted almonds.
The simplified Sole Amandine recipe uses a simpler sauce made with butter, lemon juice, and parsley. The sole fillets are dredged in flour and then pan-fried in butter until they are golden brown and flaky. The sauce is then poured over the fish and served with a garnish of toasted almonds.
GREY SOLE AMANDINE
Steps:
- Dredge sole fillets in the flour. Heat skillet and add oil to pan to coat the bottom. Oil should be extremely hot, but no smoking. Pan fry sole for about 2 minutes a side or until the fish is just opaque in the center. Remove the fillets from the skillet and place on paper towel to drain. Pour off the excess oil from the pan and add butter. Saute almonds until they just start to brown, then add lemon juice and a dash of Tabasco. Plate fish fillets, pour the Amandine mixture over the center of each portion and garnish with parsley.
SOLE AMANDINE
Number Of Ingredients 0
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.
Tips:
- Choose fresh sole fillets: Look for fillets that are firm and have a mild, briny smell. Avoid fillets that are slimy or have a strong fishy odor.
- Dredge the fillets in flour before cooking: This will help to create a crispy crust on the fish.
- Use clarified butter to cook the fillets: Clarified butter has a higher smoke point than regular butter, which means it can be heated to a higher temperature without burning.
- Cook the fillets for a short amount of time: Sole fillets are very delicate, so they should be cooked for no more than 3-4 minutes per side.
- Serve the fillets immediately with your favorite sauce: Sole amandine is traditionally served with a brown butter sauce, but you can also use a lemon butter sauce or a tartar sauce.
Conclusion:
Sole amandine is a classic French dish that is both elegant and delicious. It's a perfect meal for a special occasion or a weeknight dinner. With its crispy crust, tender flesh, and flavorful sauce, sole amandine is sure to please everyone at the table.
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