Sauteed Dover Sole Almandine
(Stafford's Pier Restaurant)


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Ingredients

1 Dover sole (16-20 oz.)
3 tbs All purpose flour
2 tbs Blended olive oil
1 tbs Butter
4 ounces Fresh vegetables
2 tbs Blanched almonds (sliced)
2 tbs Butter
1/2 Lemon
1 Serving of favorite potato or rice

Instructions

Preheat oven to 400 degrees. Lightly dust skinned and cleaned dover sole with seasoned flour. Shake off any excess. Heat large saute pan. Add blended oil. Add floured dover sole. Turn heatdown to medium high. When underside is just becoming golden brown add oneteaspoon whole butter. Let sole brown nicely then turn over to brown otherside. Baste butter over top and place pan into hot oven. Set time for 8 minutes. Remove from oven, baste hot butter over surface once more. Using wide fishspatula remove sole from pan when flesh pulls away from center bone easily. Keep on warm plate until ready to carve. Wipe out pan. Return pan to burner and over medium high heat add 2 tablespoons butter. Add sliced almonds. As butter melts it will begin to brown and foam. When foaming stops sqeeze half of lemon into butter. Do not let lemon seeds fall into butter. Lightly season butter with a pinch of salt if using unsalted butter. Spoon hot almond butter into serving bowl and keep warm. Garnish serving plate with potatoes and vegetables.
 
 
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