Sauteed sole fillets served with a white-wine, almond sauce.
-By Carrie (Strommen) Lennie
4 Tbsp butter
4-8 sole fillets
salt and freshly ground black pepper to taste
¼ cup blanched almonds, finely chopped
½ cup dry white wine
1 lemon, thinly sliced to garnish
sprigs of parsley, to garnish
- Melt the butter in a large frying pan over medium heat. Season the sole with salt and pepper. Sauté the sole for 2 minutes. Turn over and sauté for 2 minutes more, or until cooked through. Set aside.
- Add the almonds to the pan and sauté for 2 minutes, or until golden brown.
- Pour in the wine and let it evaporate for 1 minute.
- Drizzle the sauce over the fish. Garnish with the lemon slices and parsley. Serve at once.