Sole Meunière With Scalloped Almonds And Vapour Baby Skin-On Potatoes

Your recipe for today will be something refined, light but rich. 
Sole Meunière with scalloped almonds and vapour baby skin-on potatoes.
Serves 4 
You Need:
-  4 Frozen Sole fish already cleaned from all bones etc.
-  4 Tbsp. scalloped almonds
-  8 Baby skin-on potatoes
-  Fresh salted butter.
-  Juice of two lemons
-  Very thinly cut parsley.
-  aPepper mill.
Method:
-  Thaw fish, strain, and pat dry with kitchen paper.
-  Vapor cook the baby skin-on potatoes. Keep hot.
-  In a large non stick skillet melt enough butter to cover the bottom on a slow fire.
-  When butter is melted and still on the slow fire add the scalloped almonds and sauté till slightly colored. By that time the butter will start to brown.
-  Immediately add the sole, cover and cook 1 1/2 minutes on each side taking care not to break them.
-  Pour the lemon juice on the melted brown butter, mix and spoon on fish.
- Transfer the fish and the scalloped almonds to already warmed oven proof plates.)
-  Add two baby potatoes on each plate, and pour some butter/lemon sauce on both the fish and the potatoes.
-  Add two turns of the pepper mill. Sprinkle the whole lot with parsley.
Bon Appétit
Stelio

Comments

Popular posts from this blog

Tilapia Fish Saute In Fine Fresh Butter, Lemon And Tarragon.

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.