Sole Amandine

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 sole fillets
  • Milk
  • All-purpose flour
  • Salt and freshly ground white pepper
  • ¼ cup peanut oil, approximately
  • ½ cup butter
  • Toasted slivered almonds


    1. Place the fillets in a dish and add milk barely to cover. Let stand for one hour.

    2. Drain the fish, wipe lightly, and dredge with flour seasoned with salt and pepper.

    3. Cook the fish in hot oil until golden brown on both sides, turning once. Remove the fish to a warm platter.

    4. Quickly wipe out the skillet and add the butter. When the butter is hot and foamy, add the almonds. Pour butter and almonds over the fish.