Here you go. We really like it, I hope you do too.
EXPORTED FROM LIVING COOKBOOK
ALINA’S SOLE MEUNIERE WITH BROWNED BUTTER, LEMON & ALMONDS***** Servings: 4
Oven Temperature: 200°F
Preparation Time: 15 minutes Cooking Time: 15 minutes
Inactive Time: 15 minutes Total Time: 45 minutes
FISH
¼ cup + 2 TBS. Unbleached all-purpose flour
3 TBS. Cornmeal
6 Sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick
½ tsp. sweet paprika
¾ tsp. shallot salt
¼ tsp. shallot pepper
2 TBS. Peanut Oil
2 TBS. Unsalted butter , cut into 2 pieces
BROWNED BUTTER
4 TBS. Unsalted butter , cut into 4 pieces
1 TBS. Chopped fresh parsley leaves
¼ cup Slivered almonds
1½ TBS. Lime juice from 1 lime
Lime, cut in wedges for serving
FISH:
Cover the bottom of a large Pyrex dish with milk sprinkled with paprika. Place fish fillets in dish and cover with milk and soak for at least 15 minutes. Dry fish with paper towels.
Place flour and cornmeal in large baking dish. Season with shallot salt, paprika and shallot pepper. Coat both sides of fillets with flour mixture, shake off excess, and place in single layer on dish
Heat 1 TBS. oil in 12" nonstick skillet over high heat until shimmering, then add 1 TBS. butter and swirl to coat pan bottom; when foaming subsides, carefully place 2 fillets (mine is big enough for 3) in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see illustration below) and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone-side up, and return plates to oven. Wipe out skillet and repeat with remaining 1 TBS. each oil and butter and remaining fish fillets.
BROWNED BUTTER:
Wipe down skillet. Heat butter in skillet over medium-high heat until butter melts, 1 to 1½ minutes.
Add almonds and continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1½ minutes; remove skillet from heat.
Remove plates from oven and sprinkle fillets with parsley.
Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.
Recipe Type: ALINA'S ADAPTATION, Almonds, Fish and Shellfish, Lemon, Main Dish, Sole
Author: MINE
Source: Adapted from Cook's Illustrated 2004 and New York Times Cookbook.
Web Page:
http://www.cooksillustrated.com/recipes ... docid=6023