- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] cornstarch
- Juice and grated rind of 1 lemon
- 1 to 1 1/2 pounds [454 à 680 g] sole fillets
- Peppper
- Paprika
- Salt
- 2 tablespoons [30 g] butter
- 3 tablespoons [45 mL] thinly sliced almonds
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- In a 12 x 8-inch [30 x 20-cm] glass or ceramic dish, melt 2 tablespoons [30 g] butter on 'MAXIMUM', for 1 minute.
- Stir in cornstarch.
- Well mix in lemon juice and rind.
- Dip each sole fillet into lemon juice mixture; then roll fillets.
- Arrange sole rolls, side-by-side in prepared glass or ceramic dish.
- Sprinkle all over with pepper and paprika.
- Cover dish with waxed paper or a lid.
- Microwave for 6 minutes on 'MAXIMUM'.
- Leave to rest for 3 minutes.
- Salt to taste.
- In a small bowl, mix together remaining 2 tablespoons [30 g] butter and thinly sliced almonds.
- Brown for 2 minutes on 'MAXIMUM'; stir.
- If needed, microwave almonds for 30 seconds more, stirring, until golden brown.
- It is possible to microwave almonds for a third time, but it is necessary to stir almonds often as they can get too dark really fast [they should just be of a nice golden color].
- Garnish hot fish with golden almonds; serve.
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