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Baked Sole With Almonds

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  Sole fillets 3 Pound
  Butter 3 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Sliced mushroom 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Olive oil 3 Tablespoon
  Cream 2 Tablespoon
  White wine 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Flour 4 Tablespoon
  Sliced almonds 1⁄2 Cup (8 tbs), browned

Rub the fillets with olive oil and a little salt and pepper.
Saute the vegetables 2 or 3 minutes in the butter and lay them on the bottom of a baking dish.
Place fillets on the vegetables and baste with the white wine and a tablespoon or more of cream.
Bake from 12 to 18 minutes accdrding to the thickness of the fish.
Strain off a little of the sauce and thicken a very little with beaten egg yolk or flour.
It must be not thicker than this cream.
Pour the sauce over the fish and sprinkle with toasted almonds.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2661 Calories from Fat 1095

% Daily Value*

Total Fat 125 g191.7%

Saturated Fat 37.4 g187.1%

Trans Fat 0 g

Cholesterol 937.2 mg312.4%

Sodium 1194 mg49.7%

Total Carbohydrates 87 g29.1%

Dietary Fiber 8.7 g34.8%

Sugars 15.6 g

Protein 277 g553.9%

Vitamin A 87.4% Vitamin C 111.6%

Calcium 51.9% Iron 67%

*Based on a 2000 Calorie diet

Baked Sole With Almonds Recipe