One of the best ways to serve delicate fillets. Topped with a delicate flavored sliced almond, lemon and butter sauce. Serves 3 to 4

1/3 cup Flour 75 mL
1/3 cup Milk 75 mL
Dash tabassco sauce
1 lb Sole fillets or other fish fillets 450 g
Salt & Pepper to taste
2 tbsp Vegetable oil 25 mL
1/4 cup Butter 50 mL
1/4 cup Slivered blanched almonds or sliced almonds 50 mL
Juice of 1/2 lemon

Pour milk and dash of tabassco in a pie plate or shallow dish. Spread flour in another shallow dish. Rinse fish fillets and dry on paper towels; sprinkle with salt and pepper. Dip 1 fillet at a time into milk then dip in flour to coat. Shake off excess flour and place fillets on wax paper.

Heat oil and 2 tbsp.[25 mL] butter in a large skillet. Sauté fillets 1 to 3 minutes until golden brown. Turn and sauté other side until done. To test doneness, insert fork into thickest part of fish and gently twist; inner flesh should separate easily and look opaque. Remove to warm platter and keep warm.

Remove any burned particles from skillet. Heat remaining butter over medium-low heat. Add almonds. Sauté and stir until golden. Almonds will continue to brown slightly after removing from heat. Stir in lemon juice. Pour over fish. Serve immediately.

NOTE: Amandine sauce is also great with green beans, asparagus, broccoli, cauliflower, celery or Brussels sprouts.

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