Sole Almondine

Sole is one of Moe's favourite fish. I really should cook it more often. Next best thing to Dover Sole is the Petrale Sole that is available out here on the west coast. Sweet and delicate. Tonight we had it very simply prepared - dipped in flour and quickly fried and served with a browned butter, lemon and toasted almond sauce, topped with chives and served with steamed beans and Parisienne Potatoes. TIP: Parisienne Potatoes are traditionally just panned fried, but you can also deep fry them.

Home Cookin Chapter: Thibeault's Table

Parisienne Potatoes
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3 or 4 large Russet Potatoes
2 tablespoons Olive oil
2 tablespoons Butter

Salt and pepper

 Optional:
 2 cloves of Garlic
parsley, rosemary or thyme

Using a melon baller, make round balls from large peeled potatoes or you can cut the potatoes into small cubes. Potatoes can be cut up ahead of time and left to soak in cold water.

In a large frying pan, heat olive oil and butter. Dry the potatoes really well and add them to the pan. Saute, shaking the pan occasionally until golden brown and the potatoes are tender. Add  salt and pepper to taste. Add Garlic if using.  Shake to distribute and cook for about 30 seconds. Remove from heat; add fresh herb of choice, parsley, rosemary or thyme. Serve while hot.