4 tbsp flaked almonds
2 pieces of filleted chunky white fish (8oz – 250g)
2 tbsp chives
1 cup dry sherry
½ cup heavy cream
1 medium shallot
2 tbsp olive oil
2 tbsp all purpose (plain) flour
Salt & pepper
In a dry pan on high heat, add the flaked almonds, once hot start tossing until toasted. Once toasted, remove immediately as the heat will continue to cook them and transfer to a cold plate or bowl.
Peel and chop the shallot very finely and set aside.
Chop the chives finely and set aside.
Season the fish with salt and pepper on both sides then coat in flour evenly. Shake off any excess.
In the same frying pan (wiped clean) and olive oil, once it reaches a gentle heat, add your fish skin side down and cook on medium heat for approx. 4-5 minutes or until the skin is brown and crispy. Then flip over and cook other side.
Deglaze with the sherry and if safe, try to flambe by slowly tilting the pan to the flame. The alcohol should ignite, leave it to burn. (note: only do this step if very safe, otherwise turn off the heat before adding the sherry, then turn heat back on). Add chopped shallots, the cream and season with salt and pepper. Mix well and leave to reduce a little until the cream starts to look thick around the edges.
Place the fish on hot serving plates, then add the chives to the sauce, mix well and pour around the fish.
Sprinkle the toasted almonds over the top, and garnish with a few strands of chives.
**NOTE**: Before anyone says it, no, there’s nothing wrong with cooking this fish in olive oil. Use a light or virgin oil as opposed to extra virgin and it will take the heat just fine.