WHAT IS CHICKEN ALMONDINE RECIPES

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SOLE ALMONDINE RECIPE | TYLER FLORENCE | FOOD NETWORK



Sole Almondine Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

2 cups blanched slivered almonds
Kosher salt
Extra-virgin olive oil
4 tablespoons unsalted butter
2 cups all-purpose flour
Freshly ground black pepper
4 eggs
1 cup milk
4 cleaned sole fillets (6 ounces each)
1 large or 3 small shallots, finely chopped
1 cup white wine
1 lemon, juiced
1/4 chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
  • Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
  • Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

FISH ALMONDINE RECIPE | REE DRUMMOND | FOOD NETWORK



Fish Almondine Recipe | Ree Drummond | Food Network image

From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 40 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

3/4 cup panko breadcrumbs
1/3 cup sliced almonds 
3 tablespoons salted butter, melted 
2 tablespoons chopped parsley 
Kosher salt and black pepper 
1/3 cup all-purpose flour 
Six 6-ounce cod fillets 
1/2 cup mayonnaise 
Juice of 1 lemon 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined. 
  • Add the parsley and toss it in . . . 
  • Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  • Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine. 
  • Dredge both sides of the fish in the flour, shaking off any excess. 
  • Spread a generous tablespoon of mayonnaise over each piece of fish . . . 
  • And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks. 
  • Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

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