Sole Amandine

Gourmet eating, serve as a fish course, maybe with thin slices of baguette (melba) toasted and brushed with olive oil and herbs.

Serves: 4

Ingredients

4 sole fillets (about 1 pound)
5 tablespoons butter
1 tablespoon olive oil
Flour
2 eggs, beaten
1/4 cup slivered almonds
1/4 cup dry white wine
2 tablespoons fresh lemon juice

Method

  1. Melt half of the butter with the olive oil in a large skillet over medium-high heat. Dip the fillets in flour, then in the beaten eggs.
  2. Lay the fillets in the hot skillet and cook until browned and just cooked through, about 2-3 minutes per side. Transfer cooked fillets to a serving platter and keep warm.
  3. Melt the rest of the butter in the same skillet, scraping up remaining browned bits of flour mixture. Add the almonds and toast them lightly, stirring, for about 1 minute. Add the white wine and lemon juice and let bubble for a minute to thicken slightly, stirring constantly.
  4. Pour over the sole fillets and serve immediately.

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