HAILSHAM SEAGULL
Well-known member
- Nov 9, 2009
- 10,359
Its Gus aint it, nobody but a Uraguayan could speak English like that
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protec
- Thread starter superwomen
- Start date
Sole Almondine
Ingredients
For the Fish:
2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
For the Sauce:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Directions
Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
Ingredients
For the Fish:
2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
For the Sauce:
1 large or 2 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Directions
Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
Eksman
Active member
Hahahahaha
willow147
Active member
That made me think of Parappa The Rappa (well, it is silly season at the moment)
Hastings woody
Member
AZ Gull
@SeagullsAcademy @seagullsacademy.bsky.social
Blimey, that's a blast from the past. What was not to like?
Fat Langers
New member
- Dec 27, 2007
- 272
i know protec as a fire alarm company. Very random
BrianWade4
Well-known member
Sliced suitcase with hippopotamus sauce
seagullsovergrimsby
#cpfctinpotclub
prolapsed sphincter ?
Coldeanseagull
Opinionated
Well it's bloody cold for May, so I see the reasoning
