Al­mond-crusted Sole with Chive-Gar­lic Mashed Po­ta­toes and Steamed Broc­col­ini

Canadian Running - - FOOD -


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).

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