Sole with Macadamia Nuts

Sole with Macadamia Nuts

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  • Total Time


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  • 2 Tbs. chopped shallot

  • 1 Tbs. unsalted butter

  • ¼ cup plus 3 Tbs. dry white wine

  • ¾ cup heavy cream

  • ¾ cup roasted, salted macadamia nuts

  • 4 sole fillets

  • ½ tsp. lemon juice

  • 4 Tbs. fresh parsley


Cook shallots in butter over moderately low heat until softened. Add 3 Tbs. of the wine, bring to a boil and simmer until reduced to 3 Tbs. Stir in cream, bring to a boil, simmer, stirring for 1 -2 minutes until thickened. Remove from heat and let cool slightly. In a food processor, grind finely 1/2 cup macadamia nuts, with motor still running, add cream mixture and blend until smooth. Transfer sauce to a bowl and cover with plastic wrap. Fold fillets in half lengthwise, skinned side in and arrange in well buttered baking dish. Add the 1/4 cup wine and 2 Tbs. water and season with salt and pepper. Bake with surface covered with buttered parchment paper at 425 for 10 - 11 minutes. Remove and keep warm, still covered with paper. Into the sauce whisk 2 Tbs. of the cooking liquid, lemon juice and salt and pepper to taste. Discard paper from fillets, drain and pat the extra liquid from the fillets. Place on a platter and spoon sauce over. Sprinkle with parsley and 1/4 cup macadamia nuts coarsely chopped.


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