Almond Olive Sole
Found In: Entree
| 1 cup | Crushed almonds |
| 1 tsp. | Kosher salt |
| 1 1/2 lbs. | Sole fillets |
| 1 | Eggs, beaten |
| 2 Tbsp. | Olive oil |
| 2 oz. | Leeks, thinly sliced |
| 2 ribs | Celery, peeled and thinly sliced |
| 3/4 cup | California Ripe Olives, halved |
| 1/2 cup | Fish stock* |
| 1/4 cup | Lemon juice |
| 2 Tbsp. | Chopped tarragon |
| 2 Tbsp. | Unsalted butter |
| 1 tsp. | Coarsely ground black pepper |
Combine almonds and salt in a shallow bowl and set aside. Brush one side of each fish fillet with egg, then dredge in salted almonds and set aside. Heat 2 teaspoons oil in a medium sized sauce pan. Add leeks and celery and cook over medium heat for 3-4 minutes. Stir in California Ripe Olives, fish stock and lemon juice and cook until heated through. Remove from heat and whisk in tarragon, butter and black pepper. Set aside. Heat remaining oil in a large sauté pan or griddle over medium-high heat. Cook fish in batches, almond side down, for 2 minutes, then flip and cook on remaining side for 30-60 seconds. Transfer cooked fish to serving plate and top with sauce just before serving. Serves 4. *Substitute low sodium chicken broth if necessary.
