Best 6 Sole Amandine With Shredded Brussels Sprouts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Sole Amandine with Shredded Brussels Sprouts: A Delightful Journey of Flavors and Textures**

Feast your senses on a culinary masterpiece that harmoniously blends the delicate flavors of sole and toasted almonds with the earthy sweetness of shredded Brussels sprouts. Sole Amandine, a classic French dish, takes center stage, showcasing the tender, flaky texture of sole fillets gracefully coated in a golden-brown almond crust. Accompanying this delectable fish is a symphony of shredded Brussels sprouts, sautéed to perfection with garlic, butter, and a hint of lemon zest, offering a delightful crunch and a burst of vibrant flavors. This article presents a step-by-step guide to crafting this exceptional dish, ensuring a delectable experience that will leave your taste buds dancing with joy. Additionally, you'll discover variations of Sole Amandine, each offering a unique twist on this classic, such as the Sole Meunière with its crisp, buttery exterior, and the Sole Bonnefoy, featuring a rich and flavorful sauce made from white wine, shallots, and herbs. Embark on a culinary adventure as we explore the delightful world of Sole Amandine and its enticing variations.

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

SOLE ALMONDINE



Sole Almondine image

Provided by Sandra Lee

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 10

Nonstick spray
4 (6-ounce) skinless sole fillets
1/4 cup melted butter
2 lemons, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon ground nutmeg
1 cup slivered almonds, roasted
Fresh chives, chopped

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.

SAUTEED SHREDDED BRUSSELS SPROUTS



Sauteed Shredded Brussels Sprouts image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
  • Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

SOLE ALMONDINE



Sole Almondine image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

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)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and 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.

SHREDDED BRUSSELS SPROUTS



Shredded Brussels Sprouts image

Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that. When I mentioned I was bringing Brussels sprouts to a holiday get together, my mom told me not to bother. After eating this dish, my family now requests I bring it to every get together!

Provided by MOMZRIGHT

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 7

½ pound sliced bacon
¼ cup butter
⅔ cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
½ teaspoon seasoning salt
pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
  • In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 12.4 g, Cholesterol 25.6 mg, Fat 15.8 g, Fiber 5 g, Protein 10.2 g, SaturatedFat 5.9 g, Sodium 344.2 mg, Sugar 3 g

SOLE AMANDINE



Sole Amandine image

I found this recipe in a Betty Crocker cookbook some time ago, and have always enjoyed it, plus it's fast and easy to prepare.

Provided by bert2421

Categories     Very Low Carbs

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs sole, orange roughy or 1 1/2 lbs other delicate fish fillets, about 3/4 ",thick
1/2 cup sliced almonds
1/4 cup butter, softened
2 tablespoons grated lemons, rind of
salt
1/2 teaspoon paprika
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 194.1, Fat 13.7, SaturatedFat 5.7, Cholesterol 71.5, Sodium 404.5, Carbohydrate 2.4, Fiber 1.2, Sugar 0.5, Protein 15.9

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.

Tips:

  • Use fresh ingredients: Fresh fish and vegetables will give your dish the best flavor.
  • Cook the sole gently: Sole is a delicate fish, so it's important to cook it gently to avoid overcooking.
  • Make sure the almonds are toasted: Toasted almonds will add a nutty flavor and texture to the dish.
  • Serve the dish immediately: Sole amandine is best served immediately after it's cooked.

Conclusion:

Sole amandine with shredded Brussels sprouts is a delicious and easy-to-make dish that's perfect for a weeknight meal. The combination of tender sole, crispy almonds, and flavorful Brussels sprouts is sure to please everyone at the table.

Related Topics