Tilapia Amandine 杏香煎鰂魚片
杏仁白酒煎鰂魚片 Tilapia Amandine
成分
• 2 杯去皮的杏仁片
• 猶太式幼盐少许
• extra-virgin 橄榄油
• 2 杯多用途面粉
• 新鲜的黑胡椒小許
• 4只鸡蛋
• 1 杯牛奶
• 4片吴郭鱼 (鰂魚)（6 盎司每片)
• ****************************************************
• 芡汁：
• 1 個小紅蔥切得很碎
• 一杯白葡萄酒
• 1 個柠檬榨汁
• 1/4 個香芹切片
• 1/4 個洋蔥切片
• 盐和新鲜的黑胡椒小許
• 做法：
• 杏仁加熱炒至金黄色，约五至七分钟。加盐和胡椒待用。。
• 锅加热添橄榄油及 1汤匙奶油。
• 魚片沾上面粉，再沾鸡蛋漿、 牛奶，盐和胡椒粉。然后将魚片放到加了油的热锅里。每面煎約1 1/2，2 分钟，至金黃色，取出放碟上。立即倒進白葡萄酒，柠檬汁，牛奶，奶油，並放欧芹，洋蔥，盐和胡椒粉。用比較高溫的火候把奶油汁煮稠，倒在碟裡，把再加熱的魚片放上並撒進一些剛才炒香了的杏仁片。
Ingredients
For the Fish:
• 2 cups blanched slivered almonds
• Kosher salt
• Extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• Freshly ground black pepper
• 4 eggs
• 1 cup milk
• 4 cleaned tilapia fillets (6 ounces each)
• ****************************************************
• For the Sauce:
• 1 large or 2 small shallots, finely chopped
• 1 cup white wine
• 1 lemon, juiced
• 1/4 chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• Directions
• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds
