Almond Crusted Sole
This almond crusted sole is covered in crushed almonds, sesame seeds, and coriander, adding substance, texture, and flavor to the delicate white-meat fish. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 2.3 ounces almonds
- 2 tablespoons sesame seeds
- 2 teaspoons coriander seed
- 2 tablespoons heavy cream
- 1 teaspoon dijon mustard
- 12.4 ounces sole fillets
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons olive oil
- Put the almonds, sesame seeds, and coriander seed in the bowl of a small food processor and pulse to break up into small crumbs (no larger than 1/8-inch). Empty the mixture into a plate.
- Whisk the cream and and dijon mustard together until smooth in a shallow bowl.
- Sprinkle one side of the sole fillets with salt and pepper.
- Dip the other side in the cream mixture, making sure to coat that side completely. Try to avoid getting cream on the side with the salt and pepper.
- Lay the fillet on the almond mixture and press down on the fillet to ensure you get a nice thick crust on one side. Transfer the sole to a tray with the almond side down. You can do this up to an hour in advance.
- Add the olive oil to a frying pan and heat over medium heat. When the pan is hot, add the sole with the almond crusted side down. Fry until the almonds are golden brown and fragrant and the fish is almost cooked through.
- Use a thin spatula to flip the fish over, being careful not to scrape the crust off of the sole. Fry the second side just long enough to cook the sole through (it took mine about 5 seconds).