Stranded Foodie Recipe for Piccata al Limone ~ Lemony Sole Piccata with Toasted Almonds

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I love anything with a good lemony piccata sauce. Weather it’s smothered over chicken, veal, or a nice delicate sole, they all make an excellent piccata dish for me. But what I add to my sole picatta, is roasted sliced almonds which give thie dish that extra special amazing taste.

I’m going to make this dish with our fresh local Petrale sole which is so quick and easy to whip up for week night dinner. But, what I really like… it’s so incrediably tasty to make for that special weekend dinner for company. Trust me, your guests will rememeber this one! Serve it with rice or a potato dish that will soak up this lemony good sauce. Oh, and make sure to serve a great Sauvignon Blanc, or Chardonnay like a Robert Young Estate Winery, which will pair so perfectly with this delectable sole. I can’t wait to eat this!

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Oh, and make sure to serve a great Sauvignon Blanc, or Chardonnay like a Robert Young Estate Winery, which will pair so perfectly with this delecable sole.

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But what I add to my sole picatta, is roasted sliced almonds which give this dish that extra special amazing taste.

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Ahhhh…  this is some delectable sole piccata. The Stranded Foodie way!

 

Stranded Foodie Recipe for Piccata al Limone ~ Lemony Sole Piccata with Toasted Almonds 

Serves 4

Ingredients:

  • 1 pound fresh sole filets
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 cup all purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup fresh lemon juice (I like to use Meyer lemon juice when in season)
  • 1/2 cup home made chicken stock, or low canned sodium chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup capers, rinsed
  • 2 additional tablespoon unsalted butter, to finish sauce
  • 1/2 teaspoon corn starch dissolved in splash of cold water
  • 4 tablespoons fresh Italian (flat-leaved) parsley, minced
  • 1/4 cup toasted sliced almonds

Directions: In a large bowl, I combine the flour and lemon zest and stir to combine. Next, I season the sole with salt and pepper and dredge in flour mixture, shaking off the excess. In a large sauté pan over medium-high heat, I melt 3 tablespoons butter with 3 tablespoons olive oil. Sauté the sole filets in batches, being careful to not crowd the pan. Then, lightly brown the sole for about 1 minutes per side, or until golden. This fish is so delicate, so it’s a quick process to sauté. Remove the sole from pan and set aside on serving platter and cover with aluminum foil to keep warm.

To the pan, add the lemon juice, chicken stock, wine, capers, and corn starch mixture, and bring to a boil while making sure to scrape the brown bits from the bottom of the pan. Add the additional 2 tablespoons butter and combine, taste for seasoning. Pour sauce over the sole and garnish with the parsley and the toasted almonds; serve immediately. Oh my… this is so yummy good!