Sole aux amandes

Yield: 4 Servings

Measure Ingredient
4 larges Sole fillets
¼ cup Nonfat milk
½ cup Whole-wheat pastry flour or
\N \N Unbleached white flour
1 teaspoon Unsalted butter
1 teaspoon Safflower oil
¾ cup Chopped mushrooms
¼ cup Slivered almonds
1 teaspoon Chopped chives
1 teaspoon Minced parsley
\N \N Juice of 1 medium lemon

1. Preheat oven to 200 degrees F. Dredge sole in milk and then in flour. In a large skillet over medium-high heat, melt butter with oil and lightly saute flour-coated fish until browned. Transfer to a platter and keep warm in oven.

2. In the same pan, using drippings from sauteing fish, saute mushrooms until soft. Add a small amount of water, if needed, to prevent sticking.

Add almonds, chives, parsley, and lemon juice. Heat through, then pour over sole and serve immediately.

Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (


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