Sole Almendras

Name: How to cook Sole Almendras - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Laura

Sole Almendras

Hailstones are falling from the sky today but I’ve ventured out to the fishmongers and bought a dover sole. It’s named after the English town of Dover, the biggest supplier of fish for London’s Billingsgate market in the 19th century. It is the ‘King of Sole’ and found across the Eastern Atlantic ocean as well as around the shores of Britain.

Ingredient

Food ration :

1 serving

Cooking time :

20-25 minutes

50 g

almonds

1/2

a large white Spanish onion

large clove garlic

50 ml

dry white wine

150 ml

evaporated milk

good glugs olive oil for frying

Cooking instructions

* Step 1

Finely chop the onion and garlic. Heat half the olive oil in a pan add the onion and garlic and cook on a gentle heat for 5 minutes. Add the almonds and keep stirring. Once the almonds are golden brown, pour in the wine and stir until it evaporates. Add the evaporated milk, stir and simmer for 5 minutes. Taste and season with salt. Remove from the heat and blend until smooth.

* Step 2

Remove the skin from the fish, trim and wash. Lightly dust both sides with seasoned flour. Heat the remaining oil in a skillet and fry the fish on each side for 3-5 minutes depending on the size of the fish. Serve the fish with the sauce, a scattering of flaked almonds and a side of boiled potatoes, a spoonful of vegetables and a glass of white rioja.