Fish Poached In Galliano Butter
|Slivered blanched almonds||2⁄3 Cup (10.67 tbs)|
|Butter||2⁄3 Cup (10.67 tbs)|
|Galliano liqueur||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried dill||1 Teaspoon|
|Fillet sole||2 Pound|
In a large skillet, saute" almonds in butter until lightly toasted, browning butter.
Add Galliano, lemon juice and seasonings; add sole.
Cover and cook over medium heat 7 to 10 minutes until fish flakes easily with a fork.
Spoon Galliano butter over fish often as it cooks.