Tonic Teas
August 31, 2017
Cream of Watercress Soup
August 30, 2017
Take 1 dover sole, weighing about 1 lb and lightly flour it, then place in a Tefal (nonstick) frying pan set over medium heat with 2 TBS unsalted butter. Cook for 2½ minutes. When one side of the fish is cooked, turn it over and cook the other side.

Add 1 TBS of butter to the fish pan and allow it to sizzle. Spoon the juices over the fish. Transfer the fish to a warmed serving plate. Pour the excess fat from the pan and return it to the heat. Add 1½ oz. blanched flaked almonds, toast them with 2 TBS unsalted butter. Once the butter is sizzling, squeeze in the juice from ½ lemon. Remove the pan from heat and spoon the contents of the pan over the fish. Sprinkle with chopped flat leaf parsley and garnish with the remaining lemon, sliced thinly.
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