Ferreiras Olive Oil Sauteed Almonds Recipes

Steps:

• Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold water, then slip off the skins. Spread the almonds out on several thicknesses of paper toweling and pat dry. Transfer to fresh paper toweling and let dry 24 hours. Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Return the oil to the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. Note: the sauteeing oil can be used to dress vegetables or salads.

Steps:

• 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.

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.