Home >Recipes >Sole Amandine à la Turlock

Serves: 4

• 2 lbs skinless sole fillets
• sea salt, preferably gray salt, and freshly ground black pepper
• 1/2 cup olive oil
• 6 tbsp unsalted butter
• 1/2 cup golden raisins, soaked in hot water for 20 minutes, then drained
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp minced fresh Italian (flat-leaf) parsley
• 1/2 cup whole smoked almonds, chopped in half

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Put a serving platter in a low oven to warm. Season the sole with salt and pepper. Put the rice coating or flour on a plate and lightly dredge the fillets on one side only (not the skinned side); shake off any excess.

Heat 2 large skillets over moderately high heat. Put 1 tbsp olive oil in each skillet and swirl to coat. Add the fish, coated side down. Cook for about 1 minute, and then add 1 tbsp butter to each skillet. Continue cooking the fish until it begins to turn opaque around the edges, about 3 minutes longer. With a long spatula, turn the fillets out onto the warmed serving platter, browned side up.

Set one of the skillets aside. Pour off any fat in the other skillet and return it to moderate heat. Add the remaining 4 tbsp butter and cook until it turns nut brown and fragrant. Add the raisins, wine and lemon juice. Simmer briefly to evaporate the alcohol in the wine.

Remove from the heat and stir in the parsley and almonds. Spoon the sauce over the fish. Serve immediately.