Tuesday, February 18, 2014

Sole with Almonds and Lemon Sauce

Fern is leaving for Hawaii tomorrow so something light was in order.  Fresh sole is available now so I picked up 200gms.  I cut each fillet in half, salted, peppered and floured it.  The vegetables were done in the microwave and finished with butter.  Mashed potatoes have just butter, milk and salt.


2 tsp olive oil
1 tsp white wine vinegar
dot of dijon mustard

The lemon sauce started with a roux of 1 tsp flour and 2 tsp flour. Cook the flour briefly then added a splash of chicken stock and salt.  Add a few drops of lemon juice and taste.  Add more lemon till the sauce is lemony but balanced. It shouldn't pucker your mouth. Add a little water to thin it down if necessary. I toasted slivered almonds so they had a hint of colour then added them to the sauce.  I plated the sauce over the fish. The salad has the same vinaigrette I've been making regularly. It was a good pleasant meal and should travel well tomorrow.

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