Sole aux amandes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Sole fillets |
| ¼ | cup | Nonfat milk |
| ½ | cup | Whole-wheat pastry flour or |
| 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 |
| Juice of 1 medium lemon | ||
Directions
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 (
File