Maple Almond Sole with Blueberry Compote
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This Maple Almond Sole with Blueberry Compote is the perfect New Year’s recipe for an easy and elegant dinner at home with friends.
Ingredients
  • For the blueberry compote: 
  • 1 cup (168g) blueberries, mashed
  • 4 teaspoons honey
  • 1 teaspoon cornstarch
  • 8 spoonfuls of water
  • 2 dashes of cinnamon
  • 2 pinches of lemon zest, freshly grated
  • For the sole:
  • 2 soles cleaned, without skin (or 4 fillets)
  • Salt and freshly ground black pepper
  • 2 tablespoons maple syrup
  • Whole wheat flour, as needed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons (20g) almonds, slivered
Instructions
  1. In a small saucepan, cook the blueberries, honey, cornstarch, water, cinnamon and lemon zest over medium heat for 10 minutes, stirring occasionally.
  2. In the meantime, salt and pepper the fish then dip both sides into the maple syrup then the whole wheat flour. Add the extra virgin olive oil to a medium skillet and cook on medium  heat for 5 minutes on each side.
  3. During the last 5 minutes, add the almonds slivers to the side of the pan or another small skillet and cook until slightly toasted, stirring often.
  4. Remove from the heat and top with the blueberry mixture and toasted almonds.
Recipe by Italicana Kitchen at https://italicanakitchen.com/maple-almond-sole-blueberry-compote/