Main Meals
Almond and Parmesan crusted soles
4
Easy
20 minutes
10 minutes
Wine/Spirit Pairing
Van Loveren Chardonnay Reserve 2007
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
Method
IngredientsWash 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
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