Thursday, December 1, 2011

Tyler Florence's Sole Almondine for Mommy and Daddy

This is from Tyler Florence's Family Meal cookbook. It's such an easy dish, and so delicious. In the cookbook Tyler serves this over mashed potatoes. I decided to serve it with roasted red potatoes and baby carrots. You can cut up into bite size pieces and serve without almonds or sauce to little ones 12+ months.

This serves 4:
1/2 cup coarsely chopped almonds
extra virgin olive oil
ground pepper
1 cup all purpose flour (I used buckwheat flour)
1 egg, lightly beaten
4 sole fillets, about 6 oz each
2 tblsp unsalted butter
2 small shallots finely chopped
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup chopped fresh flat leaf parsley

Toast almonds in a large nonstick skillet over medium heat for 5 to 7 minutes until golden brown. Season with a little salt and then transfer to a small bowl. Add 1 tblsp olive oil to same pan over medium heat. Put the flour in a shallow dish and season liberally with salt and pepper. Put the eggs in another shallow dish. Dredge the fish in the seasoned flour, and then dip into the eggs, and then back in the flour. Place the filets in the pan. Cook two filets at a time. Cook for 2 to 3 minutes, and then carefully turn the fillets over and add 1 tblsp of the butter to the pan. Spoon the melted butter over the fillets as they cook on the second side, about 30 seconds. Transfer fillets to a platter and keep warm while you cook the rest of the fish.

When done cooking fish, add the shallots to the same pan and cook over medium heat until translucent, about 3 minutes. Add the white wine and stir, then add lemon juice and parsley. Spoon sauce over fillets, sprinkle with almonds and serve. If serving to your little one, serve without sauce and almonds. Enjoy!

To roast potatoes and carrots preheat oven to 375F. Peel baby carrots and quarter red potatoes. Place around a baking dish/lasagna pan. Drizzle with olive oil and season with Herbs de Provence. Place in oven and roast for 35 to 40 minutes.

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