Sole Amandine à la Turlock

Name: Sole Amandine u00e0 la Turlock
Prep time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 4 fresh sole filets; sea salt and freshly ground black pepper; u00bd cup flour; 6 tablespoons unsalted butter; u00bd cup golden raisins, soaked in hot water for 20 minutes, then drained; u00bc cup dry white wine; 2 tablespoons fresh lemon juice; 2 tablespoons fresh flat-leaf parsley, minced; u00bd cup whole smoked almonds, roughly chopped

By Leslie Blythe Fish, Seafood Frying

January 1, 2021

This recipe for Sole Amandine à la Turlock is something I have adapted and simplified from Michael Chiarello's version. The smoked almonds and sweet golden raisins are a perfect balance of salty, and sweet with great crunch and work well with the delicateness of the sole.

Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

4 fresh sole filets

sea salt and freshly ground black pepper

½ cup flour

6 tablespoons unsalted butter

½ cup golden raisins, soaked in hot water for 20 minutes, then drained

¼ cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons fresh flat-leaf parsley, minced

½ cup whole smoked almonds, roughly chopped

Directions

1Preheat the oven to 200° F.

2Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper, in a large, shallow plate. Pat the sole filets dry with paper towels. Dredge the sole filets in the seasoned flour, on both sides.

3Heat 3 tablespoons of the butter in a large sauté pan, set over medium heat, until the butter starts to brown.

4Place 2 sole filets in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula, and cook for 2 minutes on the other side.

5Put the fish filets on ovenproof plates, and keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 filets, add these to the oven.

6Add the remaining 3 tablespoons of 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.

7Remove from the heat and stir in the parsley and almonds. Spoon the sauce over the fish. Serve immediately.

Recipe adapted from Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends by Janet Fletcher and Michael Chiarello, July 1, 2002.

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