Sole Fillet Amandine
Category:
Fish and Shellfish, Dry-Heat Methods, sautéing |
Equipment:
Bowl, spoon, sauté pan, offset spatula |
No. Servings:
4 |
Serving Size:
4–5 oz. (115–140g) fillet |
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Yield:
4 fillets |
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| 4 ea. | * sole fillets, 4–5 oz. (115–140 g) each |
| 8 oz. | flour |
| 1 Tbsp. | salt |
| 1/4 tsp. | white pepper |
| 2 fl. oz. | clarified butter |
| 2 oz. | butter |
| 2 oz. | sliced almonds, toasted |
| 1 Tbsp. | parsley, chopped |
| 2 tsp. | lemons, juice of |
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1 | Combine the flour, salt, and white pepper. Dredge fillets in flour and shake off excess. | 2 | Heat clarified butter in a suitably sized sauté pan to the smoking point. | 3 | Add fillets and cook until golden brown on the first side. | 4 | **Turn and cook until golden brown on the second side and fish reaches an internal temperature of 145°F (63°C). | 5 | **Remove the fillets from the pan, place on serving plates, and sprinkle them with the parsley and lemon juice. Hold at or above 135°F (57°C). | 6 | Place the butter and almonds in the pan. Cook the butter until it becomes brown and bubbly, and the almonds are lightly browned. | 7 | Spoon the butter and almonds over the fish fillets and serve immediately. |
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| Nutrition Information | | Calories | 454 | | Fat (g) | 30 | | Protein (g) | 28 | | Carbohydrate (g) | 18 | | Cholesterol (mg) | 128 | | Sodium (mg) | 802 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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