Sole Amandine

By John, 30 January, 2024
Region
France
Description

"Sole Amandine"This is a simple and delicious preparation for fillets of sole or trout that is easy to make on a weeknight. You toast the sliced almonds in butter, and then pan-fry the fish in butter and dress it with the almonds.

I did the one in the photo with a full cup of almonds because Lorna likes it that way!

Yield
2 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
6 oz Butter (Unsalted)
3⁄4 c Sliced Almonds
4 T Flour (seasoned as you like it)
12 oz Fillets of Sole (or flounder)
1⁄2 Orange, juice of
Instructions
  1. Melt two tablespoons of butter in a skillet and toast the almonds over medium-low heat until they start to brown. Reserve them in a bowl.
  2. Melt more butter in the pan. If you can fit all of the fillets in the pan then use all of the butter, otherwise you will have to portion it.
  3. Dredge the fillets in the flour and pan fry them over medium high heat. If you need to do it in batches, then discard the butter after each batch and wipe the pan for the next batch. As the fillets are done, put them on a platter.
  4. When the fish is done, squeeze the orange half into the pan, stir well, add the almonds and stir well. Spread the flavored buttery almonds over the fish and serve hot.
Notes

Sole and flounder come in a range of sizes. Small fillets typically need about 3 minutes per side, flounder might need 5 minutes per side. You can do it with skin-on opened trout, take 5-7 minutes.

Sometimes you see this on restaurant menus and other websites as "almondine", an Anglicized corruption of the French term.