Baked Sole With Almonds Recipe
Ingredients
| 3 Ib fillets of sole | ||
| Butter | 3 Tablespoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Mushroom | 1/2 Cup (16 tbs), sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Olive oil | ||
| Cream | ||
| White wine | 1/4 Cup (16 tbs) | |
| Flour or egg yolk | ||
| Sliced almonds | 1/2 Cup (16 tbs), browned | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rub the fillets with olive oil and a little salt and pepper.
Saute the vegetables 2 or 3 minutes in the butter and lay them on the bottom of a baking dish.
Place fillets on the vegetables and baste with the white wine and a tablespoon or more of cream.
Bake from 12 to 18 minutes accdrding to the thickness of the fish.
Strain off a little of the sauce and thicken a very little with beaten egg yolk or flour.
It must be not thicker than this cream.
Pour the sauce over the fish and sprinkle with toasted almonds.
Saute the vegetables 2 or 3 minutes in the butter and lay them on the bottom of a baking dish.
Place fillets on the vegetables and baste with the white wine and a tablespoon or more of cream.
Bake from 12 to 18 minutes accdrding to the thickness of the fish.
Strain off a little of the sauce and thicken a very little with beaten egg yolk or flour.
It must be not thicker than this cream.
Pour the sauce over the fish and sprinkle with toasted almonds.
Chef
