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Serves/Makes: 4 - 6

Ingredients:

• 3 1/4 pounds (1.5 kg) sole, cut into servings
• Vegetable broth (Purists make there own)
• Fat (butter, duck fat or olive oil)
• Finely chopped garlic, to taste
• Almond slices, to taste
• White wine

How to cook:

• Bring some vegetable broth to a boil simmer for approximately 10 minutes.
• Add fish pieces to the broth turn off the heat.
• Let fish stand in broth for 2 to 3 minutes.
• Meanwhile, heat a little fat into a fry pan.
• Fat must be hot, but should not burn.
• Delicately remove fish from broth drain and then add fish to hot butter, into fry pan.
• Fry fish for 2 minutes on each side.
• Transfer fish onto a hot serving plate.
• Add a little more fat to the fry pan lightly brown chopped garlic and almond slices.
• Deglaze fry pan with a little white wine.
• Pour sauce over fish and serve.

This recipe for Sole with Almonds serves/makes: 4 - 6

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Main Ingredient: Sole
Preparation Method: Pan Fried/Sauteed