Ciao Chow Linda

Lemon Sole in Browned Butter

Author: Ciao Chow Linda

Ingredients

• 2 pieces of filet of sole, or flounder, or fluke

• flour for dredging

• salt, pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/4 cup slivered almonds

• FOR THE BROWN BUTTER SAUCE;

• 3 tablespoons butter

• juice of half a lemon

Instructions

1. Make the toasted almonds first:

2. Take the slivered almonds and put them in a saucepan on medium high heat without any butter or oil.

3. (If you use butter, the solids will turn brown and make the almonds look “dirty.”

4. Toss the almonds in the pan until they are light golden brown. They will burn quickly so don’t leave the pan for a second.

5. Remove the almonds to a clean plate, while you cook the fish and make the brown butter sauce.

6. Sprinkle the filets with salt and pepper, and dredge them in flour, shaking to remove the excess.

7. There should be just a light coating of flour.

8. In a frying pan, melt the butter and add the olive oil.

9. When they have reached a sizzle, turn up the heat to medium high, and add the filets.

10. Cook for just 2-3 minutes until the bottom has turned a light golden brown.

11. Carefully flip and repeat on the other side.

12. To make the brown butter sauce, place the butter in a saucepan and turn up the heat to medium. Melt the butter and let it continue to sizzle in the pan. Be careful to keep a close watch on it, because it can go from yellow to dark brown in an instant.

13. When it is a golden brown color, turn off the heat and add the lemon juice.

14. Pour over the cooked fish, using a strainer to eliminate any dark solid bits.

15. Sprinkle the almonds over the cooked fish, and some parsley (or lemon balm) and serve.