Sole Almondine Recipe

Fish Almondine – Gluten Free Tessa the Domestic Diva

WEBMar 4, 2021 · Gluten free fish almondine is a delicate, crispy coated white fish slathered in an almond, butter, and lemon sauce. With just a few …

Rating: 5/5(6)
1. First, prep the sauce: saute the almonds and garlic over medium heat in the avocado oil until golden and toasted....watch it carefully so as not to burn the almonds. Turn the heat off when it the garlic and almonds begin to brown and then set aside.
2. In a small bowl mix the milk and egg.
3. In another small bowl, mix the chosen flour, salt, pepper, and cayenne.
4. Preheat a large skillet over medium heat, my cast iron skillet is my favorite for extra crispy coatings!

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Sole Almondine Recipe Tyler Florence Food Network

WEBNov 21, 2016 · Directions. Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 …

1. 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.
2. 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.
3. 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 pars

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