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Nothing sings the praises of French cuisine more than perfectly cooked sole almondine
Serve this sole almondine with buttered almonds for a delicious finish
The crispy, nutty exterior gives way to a flaky, light fish that is satisfying but not filling.
Ingredients
*Clarify the butter by heating it on low in a small saucepan. Skim off the white foam that comes to the surface. Carefully pour the clear butter (now clarified) into a bowl, leaving behind the milky sediment.
Instructions
Serves 4.
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