Main Meals

Almond and Parmesan crusted soles

4
Easy
20 minutes
10 minutes
Wine/Spirit Pairing
Van Loveren Chardonnay Reserve 2007

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Ingredients

Method
  • 4 dressed soles (about 400g)
  • sea salt and freshly ground black pepper, to taste
  • 1–2 free-range eggs, beaten
  • sunflower oil, for frying
  • For the coating, mix together:

  • 100 g almonds, ground
  • 100 g finely grated Parmesan
  • For the creamy Swiss chard:

  • 2 x 300 g packs coarsely shredded Swiss chard
  • 80 g crème fraîche
  • 1 clove garlic, crushed
  • sea salt and freshly ground black pepper, to taste

Wash and dry the soles then season. Dip each into the egg and almond and Parmesan coating. Fry in medium-hot oil, until crisp, golden and just cooked.

Drain on a wire rack then serve with the creamy Swiss chard.

To make the creamy Swiss chard: Drop the chard into a saucepan of salted boiling water. Blanch for 3 to 4 minutes. Drain well then squeeze out any excess water. Blend with the crème fraîche, garlic and seasoning. Reheat for serving.

Cook’s note:

If you’re in a hurry, use frozen creamed spinach and for special occasions use medallions of veal fillet instead of fish.

Per serving: 1611.6kJ, 31.7g protein, 21.9g fat, 7.5g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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