Would you like some fish with your almonds?

One of the many things that the Irishman and I agree on is our love of fish.  Sushi, in particular, holds a special place in our hearts, and I'll definitely dive deeper into that topic in a future post. Cooking fish for the Irishman has been surprisingly effortless, with dishes like Scallop Crudos, Shrimp Crudos, sautéed salmon, salmon rice bowls, and Petrale Sole with brown butter almonds. Due in part to this dish, Petrale Sole has become a frequent guest in our current dinner rotation.

Having grown up in San Francisco, I developed a deep appreciation for local seafood.  Petrale Sole, in particular, became a personal favorite of mine, thanks to its consistently fresh availability straight from the fishing boats. Even now, I often make a trip down to The Alioto Fish Company, located on the Wharf, for fresh Petrale Sole or freshly cracked crab during the peak crab season.

The moment I decided to make Petrale Sole for the Irishman for the first time, I approached the Irishman with a sense of excitement.  With a bright smile and a spark in his eye, he willingly offered to assist me. However, I reassured him that his help was not necessary, urging him instead to simply uncork the bottle of wine...

Petrale Sole with Brown Butter Almonds

Petrale Sole ( I usually get 2 pieces for a total of just under a pound)

Unsalted Irish Butter

Olive Oil

Sliced Almonds

Flat leaf parsley

Maldon Sea Salt (my favorite salt)

Flour 

Black Pepper

I always serve a seasonal vegetable and if you have rice or potatoes, bring them into the mix, but it is not necessary unless you are the Irishman of course.

In a saute pan, add a generous knob of butter to the almonds and start to brown the almonds. 

Allow the brown butter almonds to cool...

Chop flat-leaf parsley into the brown butter almonds and set aside.

Lightly dust both sides of the fish with flour, salt, and pepper.  In a saute pan, add a big knob of butter and a splash of olive oil, add the sole, and saute both sides till golden brown, about 4 minutes a side.

To finish...add the sole to a warmed plate, top with as many brown butter almonds as you can,  add the vegetables and if you have gone the way of the Irishman, plate the rice or potatoes as well.  Finish with a sprinkling of Maldon Sea Salt.

As I have often said to the Irishman,  if somehow the meal has silenced you,  it must be good. Trust me, this meal will silence you too. 

                 Bia maith leat.  Bon Appetit. Spis godt.