"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sole in Almond Shrimp Sauce Recipe

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This recipe for Sole in Almond Shrimp Sauce, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Edge
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 to 1 1/2 pounds fresh sole fillets
1 c. dry white wine
3 ounces baby shrimp (peeled and cooked)
4 T. butter
2 T. all purpose flour
1/2 c. half and half
1/4 t. salt
dash of pepper
1/2 c. blanched, slivered almonds

Directions:
Directions:
Poach fillets in wine in 350 oven until fish flakes easily with a fork, but is still moist, 15 to 20 minutes. Do not overcook. Reserve 1/4 c. shrimp; mash remaining shrimp with 2 T. butter; set aside. in small saucepan, heat 2 remaining T. butter. Add flour; cook 2 to 3 minutes. Gradually stir in half and half. Cook and stir over medium heat until sauce begins to thicken. Stir in 1/2 c. of the liquid the fish was poached in, cooking and stirring until the sauce boils. Reduce heat, add shrimp butter, salt and pepper; stir until butter melts. Stir in 1/4 c. of the almonds. Arrange fillets on serving platter; pour sauce over; scatter remaining shrimp and almonds across the top.
It looks beautiful to arrange fresh parsley and bright yellow lemon slices around the edge of the platter.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a delicious, delicate approach to fresh fish. Sole is perfect, but if you can't find nice, fresh sole, ask at the fish counter for their freshest light white fish and use that instead.

 

 

 

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