Fillets of sole with almond sauce

Receta en español aquí

This sauce is perfect for the grilled chicken breasts but this time I’ve used it with some fried sole fillets. I really don’t like very much fish and with this sauce I cover up the fishy flavor, besides it’s very tasty. So it’s perfect for me!

Ingredients (4 people)

1-2 sole fillets per person

70 g peeled roasted almonds

200 g chopped onion

1 large clove of garlic, finely chopped

100 ml brandy

300 ml evaporated milk. You can replace it with cream but I personally prefer the flavor that gives evaporated milk, in addition to having less fat than cream.

Extra virgin olive oil

Directions

Grind the almonds in a blender or food processor.

Chop finelly onion and garlic.

Put a skillet over high heat and pour some extra virgin olive oil.

When olive oil  it’s hot enough brown the onion and garlic.

Then add ground almonds, set aside a little for garnish, down the heat to avoid burning it and stir frequently until golden brown.

Pour the brandy and stir again until alcohol evaporates. Add the evaporated milk or cream and let simmer for a while.

Taste and add salt if necessary, the almonds I use have salt so I don’t add more.

Remove from heat and in a blender process until smooth. Set aside.

To prepare the sole fillets, I cut them into smaller pieces and season them on both sides with salt. Dredge each of the sole pieces in flour, making sure to shake off the excess.

Add the fish pieces to a skillet with hot olive oil and flip once the first side is slightly golden brown, when the other side is browned remove from the skillet.

If you prefer you can bake or grill the fish better than frying.

Serve immediately with the warm almond sauce pour over the fish and garnish with the reserved ground almonds.

And enjoy!