Sunday, April 7, 2013

Sole with Almond Lemon Sauce

It was a rainy day inside so neither of us worked up much of an appetite, we both wanted something light and simple. Fresh sole has got to be the easiest protein to cook.  Coat it with flour and salt, drop it in a hot frying pan for a minute, turn it over for nearly a minute and it should be done if the pan was hot enough. A bit less than medium high on my stove.

To fancy it up I make a little sauce. First brown the almonds in a little butter then remove them from the pan.  Put a tsp of flour and 2 tsp oil in the pan. Make a paste and cook the flour taste off for a minute. Pour in 1/4 cup chicken stock and whisk the lumps out. Add as much lemon juice and salt as tastes good. This time I made it quite savory with a hint of lemon.  Fern prefers lemony with savory undertones so it's simple to serve a savory dish then add lemon and serve a lemony one. I definitely added too much sliced almond.

Mashed potatoes and carrots with Brussels sprouts to fill out the plate.  I steam the veggies and finish them in xv olive oil.  Light, clean and simple, a good meal.

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