Sole With Anchovy Sauce

Recipe Ingredients

2		Lemon soles - black skin,
		And heads removed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - as needed
6 tablespoons	90ml	Clarified butter
1 1/2 tablespoons	22ml	Fresh butter
4		Anchovy fillets
2 teaspoons	10ml	Finely-chopped chives
2 teaspoons	10ml	Finely-chopped parsley
12		Fresh oregano leaves
		= (or 1/4 tspn dried oregano)
3 teaspoons	15ml	Blanched almonds - finely chopped
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	Marsala

Recipe Instructions

Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.

Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.

Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0026) - from the - TV FOOD NETWORK

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