Almond-crusted Sole with Chive-Garlic Mashed Potatoes and Steamed Broccolini
CHIVE-GARLIC MASHED POTATOES 2 medium russet potatoes, peeled and quartered 1 clove garlic L cup chicken broth 1 tbsp butter 2 tsp fresh chives, chopped K tsp salt Pepper to taste ALMOND-CRUSTED SOLE K cup almonds, toasted 1 tsp grated lemon zest K tsp sweet paprika K tsp salt N tsp dried thyme, crushed Pinch of cayenne pepper Black pepper 2 large eggs 1 tbsp water K cup flour (can be all-purpose, coconut, almond etc.) 12 oz. sole fillet BROCCOLINI 1–2 bunches of broccolini Water
TO MAKE THE POTATOES: Place the potatoes and garlic into a large pot and cover with water. Bring to a boil. Reduce the heat and let simmer for 20 to 25 minutes until potatoes are fork-tender. Drain the potatoes and return to the pot. Add in chicken broth, butter and mash to desired consistency. Stir in chives and add salt/pepper to taste. TO MAKE THE FISH: Preheat the oven to 375 F while the potatoes are cooking. In a food processor, chop the almonds into a medium-fine texture, then transfer them into a shallow dish. Stir the lemon zest and spices in the ground almonds. In a medium bowl, beat the eggs and water, then transfer the mixture into another shallow dish. Spread the flour onto a plate or sheet of waxed paper. Making sure to coat both sides, dip each piece of fish into the flour, then the egg mixture, then the almond to create a crust around the fish. Place the crusted fish onto a lined baking sheet and bake for 15 minutes. TO MAKE THE BROCCOLINI: In the last few minutes of baking the fish, bring a large pot of water to a boil. Using a vegetable steamer or, placing a metal sieve in the pot, place the broccolini into the steamer and cover with a lid. Let steam until fork is tender and dark green (about 5 minutes).