Sole Crusted with Almonds

By John, 16 July, 2020
Region
Italy
Description
Almond-crusted Sole

This is a great summer dish, light and easy enough to make after work. The contrast of the crunchy-buttery almonds and the tender sole is a delight. There's really not much to it, but with good ingredients the result is delicious!

We had this for a weeknight dinner with just a pasta dish, but I'd happily serve it to company with The Sultan's Onions and Molise Celery or Genoese Spinach, and a nice chilled Gavi di Gavi wine, or a small glass of cold dry vermouth (I know that's good match because that's what I had while cooking it!). 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
1⁄2 c Flour
1 egg (beaten)
1⁄2 c almonds (chopped)
4 T Butter (Unsalted)
4 Sole Fillets
Instructions
  1. Put the flour on one small platter, the beaten egg in another dish, and the chopped almonds on a third.
  2. Melt the butter in a skillet over moderate heat.
  3. Take each sole fillet and coat it with flour, then with egg, and finally with chopped almonds.
  4. Saute each fillet in the butter until done, just a few minutes on each side, depending on how large the fillets are.
  5. Season with a little salt and pepper if you like and garnish with fresh parsley if you have it. Serve hot.
Source
The Silver Spoon Cookbook