Heart and Sole
- 1/2 pound fettucine, pappardelle or wide egg noodles
- 3 tablespoons butter, divided
- 4 tablespoons extra virgin olive oil (EVOO), divided
- Flour, for dredging
- 2 eggs
- A splash of heavy cream or half-and-half
- 12-16 ounces sole fillets
- Freshly ground pepper
- 1/2 cup slivered almonds (a couple of generous handfuls)
- 1/8 teaspoon freshly grated nutmeg
- 1 clove garlic, smashed and peeled
- One can quartered artichoke hearts, drained (14 ounces)
- 1/2 cup dry white wine
- 1/2 cup water
- Grated peel and juice of 1 lemon
- Flat leaf parsley, chopped (a generous handful)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet, melt 1 tablespoon of butter in 2 tablespoons of EVOO, two turns of the pan.
Place the flour on a plate. In a shallow dish, beat the eggs and cream. Season the fish with salt and pepper and dip in the flour, then the eggs. Add to the skillet and cook over medium-high heat for 5 minutes. Flip and cook for 3 minutes longer. Transfer to a pan and keep warm in a 250° oven.
Melt 1 tablespoon of butter in the skillet. Add the almonds and toast for 3 minutes. Add the nutmeg. Spoon the nuts over the fish.
Add the garlic and the remaining 2 tablespoons of EVOO, two turns of the pan, and 1 tablespoon of butter to the skillet. Add the artichokes and cook for 4 minutes. Discard the garlic and add the wine; cook until reduced. Stir in 1/2 cup water, the lemon peel, lemon juice and parsley.
Place the sole on two plates and spoon some sauce on top. Toss the pasta with the sauce and artichokes; season with salt and pepper. Serve alongside the fish.