| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Italian |
Seafood |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Blanched almonds |
| 1/4 |
c |
Flour |
|
|
Olive oil |
| 3 |
|
Minced garlic cloves |
| 1/2 |
c |
Minced onion |
| 2 |
lb |
Ripe Italian plum tomatoes, |
|
|
Peeled, seeded & chopped |
| 1/4 |
c |
Chopped Italian parsley |
|
|
Salt & pepper |
| 1/4 |
c |
Chopped fresh basil |
| 1/4 |
c |
Minced chives |
|
|
Chive sprigs (for garnish) |
| 6 |
|
Fillets of sole, cleaned (1 |
|
|
Lb) |
| 2 |
|
Eggs, beaten |
INSTRUCTIONS
In a bowl of a food processor fitted with a metal blade, process
almonds & flour until almonds are finely chopped. Remove & reserve.
In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic
& onion; saute 10 minutes until golden. Add tomatoes & simmer for 5
minutes. Add parsley; simmer 5-10 minutes, until tomatoes are
saucelike. Season with salt & pepper, basil & chives. Keep warm over
low heat. Season fillets with salt. Dip in beaten eggs, then in
reserved almond flour. Shake off excess. Coat a large skillet with
olive oil. Saute fillets for 2-3 minutes on each side until golden.
Remove to paper towels to drain. Spoon tomato sauce on plates. Top
with fish. Garnish with chive sprigs.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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