Dinner

Sole Meunière aux Amandes Effilées et Citron Noir

Name: Sole Meunière aux Amandes Effilées et Citron Noir
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 whole Dover sole (300–350g each), gutted and cleaned, head on or off per preference; 30g all-purpose flour or rice flour; fleur de sel and cracked pepper; 60ml grapeseed or light olive oil; 120g unsalted butter, cubed and kept cold; 8 fresh sage leaves; 80g raw sliced almonds; 2 black lemons (loomi), or zest of 1 Meyer lemon mixed with preserved lemon paste; 30ml fresh lemon juice; 10g flat-leaf parsley, minced; 2 cloves garlic, minced; 5g fleur de sel for finishing

Pristine Dover sole, delicately pan-fried until the flesh is tender and the skin crisps at the edges, finished with hazelnut-brown butter foaming with sage, topped with toasted almond slices and the tart, floral mystery of black lemon. A classical French dish executed with absolute precision and deepened autumn nuance.

1179cal 48gprotein 23gcarbs 102gfat 15min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Paleo Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Paleo Dinner Recipes Lemon Recipes Almond Recipes Rice Recipes