It's been maybe 25 years since I last made this dish so I thought it was time to revisit this classic. Almondine (or Amandine), a sauce made with sliced almonds in a butter sauce with a squeeze of lemon, is typically served over pan-fried sole or trout, but also works well with tilapia, cod, or other mild white fish. I cut the richness of the butter with a little olive oil and white wine and the Asian side of me had to serve this with white rice instead of potatoes to soak up all that yummy…
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