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Rolled Sole Amandine Recipe
|Mushrooms||2 Cup (32 tbs), thinly sliced|
|Sole fillets||2 Pound|
|Mock sour cream||1 Cup (16 tbs)|
|Almond slices||2⁄3 Cup (10.67 tbs), finely chopped|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon (From 1 Lemon)|
|Freshly ground pepper||To Taste|
Calories 259 Calories from Fat 133
% Daily Value*
Total Fat 14 g22%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 66.5 mg
Sodium 128.7 mg5.4%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.2 g4.7%
Sugars 2.7 g
Protein 25 g49.3%
Vitamin A 10.6% Vitamin C 13%
Calcium 6.6% Iron 4%
*Based on a 2000 Calorie diet
1 In a skillet,add 1 tablespoon butter and saute mushrooms. Set aside.
2 Cut fish into approximately 3 1/2- by 3-inch pieces.
3 Arrange a small amount of mushrooms on each piece.
4 Roll the fish around mushrooms and secure with a toothpick.
5 Dip the fillets in Mock Sour Cream. Then roll in almonds.
6 In a saucepan, melt 1 tablespoon butter.
7 Saute the fillets until golden.
8 Add the remaining butter, turn, and saute slowly until fish flakes easily when tested with a fork. Remove and keep warm.
9 Add wine and lemon juice to the pan drippings.
10 Heat throughly and pour over fish.
11 Garnish with lemon wedges and parsley.