Almond Olive Sole

• 1 cup Crushed almonds
• 1 Tsp. Kosher Salt
• 1 1/2 lbs.Sole fillets
• 1 Eggs, beaten
• 2 Tbsp. olive oil
• 2 oz. Leeks, thinly sliced
• 2 ribs Celery, peeled and thinly sliced
• 3/4 cup California Ripe Olives, halved
• 1/2 cup Fish stock*
• 1/4 cup lemon juice
• 2 Tbsp.09Chopped tarragon
• 2 Tbsp.09Unsalted butter
• 1 tsp.09Coarsely ground black pepper

Preparation

1 Combine almonds and salt in a shallow bowl and set aside. Brush one side of each fish fillet with egg, then dredge in salted almonds and set aside.
2 Heat 2 teaspoons oil in a medium sized sauce pan.
3 Add leeks and celery and cook over medium heat for 3-4 minutes.
4 Stir in California Ripe Olives, fish stock and lemon juice and cook until heated through.
5 Remove from heat and whisk in tarragon, butter and black pepper.
6 Set aside. Heat remaining oil in a large sauté pan or griddle over medium-high heat.
7 Cook fish in batches, almond side down, for 2 minutes, then flip and cook on remaining side for 30-60 seconds.
8 Transfer cooked fish to serving plate and top with sauce just before serving.

Source: California Olive