Recipe: Sole Amandine à la Turlock

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Fish & Shellfish > Sole Amandine à la Turlock

Sole Amandine à la Turlock

2 lbs		skinless sole fillets
		Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup		olive oil
6 Tbs		unsalted butter
1/2 cup		golden raisins, soaked in hot water for 20 minutes, then drained
1/4 cup		dry white wine
2 Tbs		fresh lemon juice
2 Tbs		minced fresh Italian (flat-leaf) parsley
1/2 cup		whole smoked almonds, chopped in half

Put a serving platter in a low oven to warm. Season the sole with salt and pepper. Put the rice coating or flour on a plate and lightly dredge the fillets on one side only (not the skinned side); shake off any excess.

Heat 2 large skillets over moderately high heat. Put 1 tablespoon olive oil in each skillet and swirl to coat. Add the fish, coated side down. Cook for about 1 minute, then add 1 tablespoon butter to each skillet. Continue cooking the fish until it begins to turn opaque around the edges, about 3 minutes longer. With a long spatula, turn the fillets out onto the warmed serving platter, browned side up.

Set one of the skillets aside. Pour off any fat in the other skillet and return it to moderate heat. Add the remaining 4 tablespoons butter and cook until it turns nut brown and fragrant. Add the raisins, wine, and lemon juice. Simmer briefly to evaporate the alcohol in the wine.

Remove from the heat and stir in the parsley and almonds. Spoon the sauce over the fish. Serve immediately.

Servings: 4

Recipe Type

Main Dish, Seafood

Recipe Source

When I was a young, novice cook in Turlock, California, the guys from the Blue Diamond almond cooperative used to come into the restaurant where I worked. I would make this dish for them, using abalone and California smoked almonds, and I fondly remember it as one of my first successes as a professional cook. The preparation works well with sole, and with swordfish, too.