3 Recipes For Sole Amandine Avocado And Asparagus
3 Recipes For Sole Amandine Avocado And Asparagus

A classic sole recipe is one that is simple to prepare and can be counted on as perfect for sophisticated entertaining. One tip is to cook the fish rapidly with a little fat and a few basic ingredients in a pan over relatively high heat. This is a method that will showcase the fish’s delicate texture. The pan drippings are sure to create a quick delicious sauce.

Sole Amandine

3 Recipes For Sole Amandine, Avocado, And Asparagus 06
3 Recipes For Sole Amandine, Avocado, And Asparagus 06

image source : energiecardio.com

3 Recipes For Sole Amandine, Avocado, And Asparagus 05
3 Recipes For Sole Amandine, Avocado, And Asparagus 05

image source : delicesetcaprices.blogspot.com

Ingredients :

½ cup flour
1 tsp salt
¼ tsp pepper
1 tsp paprika
1 lb sole fillets
3 tbsp butter
3 tbsp slivered almonds
3 tbsp lemon juice
1 tsp grated lemon rind
3 tbsp chopped chives
1/3 cup salad oil

Directions:
Combine flour, salt, pepper and paprika in a flat dish. Cut fish in serving-size pieces (if using frozen fish let it thaw enough so you can separate fillets) and dip into flour mixture to coat both sides.

Heat butter in a small skillet. Add the almonds and cook lightly until golden, stirring. Stir in lemon juice, lemon rind and chives, mixing well. Heat oil in large heavy skillet and fry fish quickly on both sides until golden. Lift out onto hot platter and pour almond mixture over. Serve immediately.

Sole and Asparagus

3 Recipes For Sole Amandine, Avocado, And Asparagus 04
3 Recipes For Sole Amandine, Avocado, And Asparagus 04

image source : abraskitchen.com

3 Recipes For Sole Amandine, Avocado, And Asparagus 03
3 Recipes For Sole Amandine, Avocado, And Asparagus 03

image source : cookingwithmanuela.blogspot.com

Ingredients :

1 lb frozen sole fillets
10-oz pkg frozen asparagus
2 tbsp cooking oil
½ tsp salt
1 tbsp oil
½ tsp salt
½ tsp black pepper
½ cup cold water
1 tsp cornstarch

Directions:
Thaw sole just until it can be separated. Cut into serving pieces if necessary. Cut frozen asparagus on the diagonal into pieces about 1 inch (2.5 cm) long.

Heat 2 tbsp oil in heavy skillet. Add asparagus and sprinkle with ½ tsp salt. Cook over high heat, stirring constantly or shaking the pan, until asparagus is thawed, hot and just barely cooked. Lift out of pan with a slotted spoon and put on small platter. Keep hot in a low oven.

Add remaining 1 tbsp oil to the same pan and add fish pieces. Fry quickly for 2 minutes. Turn the fillets carefully; sprinkle with remaining ½ tsp salt and lightly with pepper then continue frying until fish flakes easily with a fork, about 2 minutes. Add to platter.

Combine water and cornstarch while fish is frying and stir mixture into any drippings in pan gradually as soon as fish has been removed. Cook until slightly thickened and clear, stirring. Pour over fish and serve immediately.

Sole and Avocado

3 Recipes For Sole Amandine, Avocado, And Asparagus 02
3 Recipes For Sole Amandine, Avocado, And Asparagus 02

image source : sunbasket.com

3 Recipes For Sole Amandine, Avocado, And Asparagus 01
3 Recipes For Sole Amandine, Avocado, And Asparagus 01

image source : blog.soletreadmills.com

Ingredients :

1 lb fresh or frozen fillets
Salt and pepper
1 tsp lime juice
1 large avocado
¼ cup flour
¼ cup butter
¼ cup light cream
1 ½ tsp lime juice
¼ cup toasted flaked coconut

Directions:
If you are using frozen fish, thaw the pieces and arrange in single layer in a shallow dish. Sprinkle lightly with salt and pepper then drizzle 1 tbsp lime juice over all. Let stand 10 minutes.

Cut avocado in half and remove stone. Peel and cut into ½-inch cubes. Put the flour in a shallow dish. Heat 2 tbsp of the butter in a large skillet. Dip the fish pieces into the flour and drop them into the hot butter. Brown on first side. Add another 1 tbsp butter, turn fish pieces and brown on second side. Do not overcook.

Lift fish pieces out onto hot platter. Add remaining 1 tbsp butter, cream and cubes of avocado to the skillet and heat gently 1 minute, stirring. Pour over fish. Sprinkle with 1 ½ tsp lime juice and coconut. Serve immediately.