Sole Amandine from New York Times Menu Cookbook by Craig Claiborne
Place the fillets in a dish and add milk barely to cover. Let stand for one hour. Drain the fish, wipe lightly, and dredge with flour seasoned with salt and pep
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- All-purpose flour
- Milk
- 4 sole fillets
- Toasted slivered almonds
- ½ cup butter
- ¼ cup peanut oil, approximately
- Salt and freshly ground white pepper
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