FishAlmondine
Serves 4
What to Pair With
This is a classic French preparation for fish that is easy enough for a weekday meal. Fish Almondine is a simply pan fried fish fillet finished with a toasted almonds brown butter sauce with lemon that will become a regular favorite on your home menu.
Similar to sole meuniere, a preparation that is just a brown butter sauce, the fish is lightly floured and cooks in just minutes. If you swap out the almonds, you are making fish piccata. The recipe is as versatile as it is flavorful.
Ingredients
2 lbs thin white fish (sole, flounder, haddock)
Flour
Salt
White pepper
Olive oil
3-4 tbsp butter, divided
1/4 cup sliced almonds
2 tbsp white wine
Juice from 1/2 lemon
1/4 cup parsley
Lemon wedges
Preparation
Cut the fish into portions easy to handle.
Preheat the oven to 200 degrees.
In one or two large wide skillets over medium heat, add 1 tbsp each oil and butter.
Dredge the fish in flour seasoned with salt and pepper.
Place the fish in the pan, careful not to overcrowd.
Cook for 3-4 minutes, turn over and finish for 2 minutes.
If you have more fish to cook, place the finished pieces on a tray in the oven.
Wipe out the pan of excess oil and debris.
Add 3 tbsp butter. When it begins to foam and darken, add the almonds.
After a minute or two, add the white wine. Cook 1 min.
Add the lemon juice and parsley.
Serve over the fish with additional lemon wedges.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!