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Sole Almondine With Hazelnut Cream Sauce

1 (6 oz.) Fillet of Sole
2 oz. butter
3/8 cup slice, blanched almonds
2 eggs, beaten
3 oz. Frangelica liqueur
4 oz. heavy cream
1/4 cup minced fresh parsley


Melt butter in frying pan at 350 F. Sprinkle almonds evenly over bottom of pan. Coat fish with egg batter. Place fish on top of almonds and saute until fish is golden brown and almonds adhere to fish. Flip the fillet and cook 2 more minutes and then remove from pan to heated platter. In a separate pan, pour in Grangelica and heat to burn off alcohol. Add heavy cream and reduce to sauce consistency. Pour sauce over Sole and garnish with parsley.


Serves 1



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