Sole Amandine with Shredded Brussel Sprouts
Sole Amandine ( or Almondine) with Shredded Brussel Sprouts
This has been on the roster for some time now... I thought it was a "healthy option" but I did a crowd sourced poll on instagram and it appears that most of you believe that its NOT hahaha!
Well, as one friend said perfectly....." For you Laura...yes its healthy" haha!
Pretty simple straight forward recipe
I like to make extra almond sauce, the sweet lemony crunchy part is so good.
Here is the How -To video from instagram
You can find the recipe here on one of my favorite sites, they have a really trust worthy rating system that I use often https://www.epicurious.com/recipes/food/views/Sole-Amandine-with-Shredded-Brussels-Sprouts-350229
- 1 cup thinly sliced Brussels sprouts (6 to 8)
- 2 (3- to 4-ounce) sole fillets
- All-purpose flour for dredging
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 2 tablespoons sliced almonds
- 2 teaspoon fresh lemon juice
- Accompaniment: lemon wedge
- Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes. Transfer to a warm plate.
- Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, knocking off excess.
- Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total. Add fish to plate with Brussels sprouts.
- Discard fat from skillet and reduce heat to medium-low. Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Pour sauce over fish and Brussels sprouts