Crispy skin fish almondine

Crispy skin fish almondine - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

with cream sherry sauce and crunchy almonds

Crispy skin fish almondine in a creamy sauce with chives and almonds. This recipe works almost with any fish, choose a chunky white fillet piece for best results. Almondine a culinary term referring to almonds, the almonds give you the added crunch and toasty nutty flavour. The fish almondine is cooked first skin side down until crispy, once flipped it’s finished by poaching in it’s own sauce making it juicy. The sauce is poured on the side to keep the skin crispy and garnished with toasted flaked almonds. Fish almondine is a fairly simple recipe that rivals fine dining restaurants, now you can do it at home. Always be cautious when flambe-ing the sherry, but if you can do it, burning off the alcohol with remove bitterness and enhance the sherry flavour. Plus it looks cool!

Ingredients

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

Steps

Step 1
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.
Step 2
Peel and chop the shallot very finely and set aside.
Step 3
Chop the chives finely and set aside.
Step 4
Season the fish with salt and pepper on both sides then coat in flour evenly. Shake off any excess.
Step 5
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.
Step 6
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.
Step 7
Place the fish on hot serving plates, then add the chives to the sauce, mix well and pour around the fish.
Step 8
Sprinkle the toasted almonds over the top, and garnish with a few strands of chives.

Recipe tags: fish almondine

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