Sole Amandine With Shredded Brussels Sprouts
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil3 tbsps
Unsalted Butter (divided)2 tbsps
Almond (sliced)2 tsp
Lemon Juice (fresh)Directions:
1
Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes
2
Transfer to a warm plate
3
Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
4
Dredge in flour, knocking off excess
5
Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides
6
Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total
7
Add fish to plate with Brussels sprouts
8
Discard fat from skillet and reduce heat to medium-low
9
Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes
10
Remove from heat and stir in lemon juice
11
Season with salt and pepper
12
Pour sauce over fish and Brussels sprouts
13
Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes
14
Transfer to a warm plate
15
Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
16
Dredge in flour, knocking off excess
17
Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides
18
Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total
19
Add fish to plate with Brussels sprouts
20
Discard fat from skillet and reduce heat to medium-low
21
Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes
22
Remove from heat and stir in lemon juice
23
Season with salt and pepper
24
Pour sauce over fish and Brussels sprouts