sole almondine
Ingredients
- 4 sole fillets, 6 oz each, patted dry
- 1 cup sliced almonds, raw
- ½ cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 large eggs
- 6 tbsp unsalted butter, divided
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 2 tbsp whole capers, drained
- 1 tbsp fresh parsley, chopped
Instructions
- Toast the raw almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant and lightly golden. Transfer to a food processor and pulse until you achieve a coarse meal texture—not powdery, with visible almond pieces. Combine almond meal with flour, salt, and pepper in a shallow dish.
- Whisk eggs with 1 tbsp water in another shallow dish. Pat sole fillets dry again. Dredge each fillet in the almond-flour mixture, shaking off excess, then dip into egg wash, then coat again in almond mixture, pressing gently so it adheres.
- Heat 3 tbsp butter in a large skillet over medium-high heat until foaming. Once butter is light brown (about 1 minute), carefully place two fillets in the pan. Cook for 3-4 minutes per side until the almond crust is golden brown and fish is opaque and flakes easily. Transfer to a plate and repeat with remaining 3 tbsp butter and two fillets.
- In the same skillet over medium heat, add minced garlic and cook for 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits, and simmer for 1 minute to reduce slightly.
- Add lemon juice and capers to the pan, stirring gently. Return all four fillets to the skillet, nestling them into the liquid for 1-2 minutes to warm through. Do not overcook.
- Transfer fillets to serving plates, spoon the caper-lemon pan sauce and browned butter over each fillet, garnish with fresh parsley, and serve immediately with crusty bread or steamed potatoes.
Inspired by Alex Guarnaschelli’s winning sole almondine. This is a plausible recreation, not the chef’s original recipe.