Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
I am thrilled because I finally figured out a way to cook fish so my daughters will actually eat it with the help of this recipe. This Almond Encrusted Fish tastes even better when topped with an easy Beurre Blanc Sauce for dinner.
Pour the white wine and 1 tablespoon of cream into a small saucepan over medium heat. Cook gently until it is reduced by half.
Meanwhile mix together the almonds, breadcrumbs, and cheese in a shallow dish.
Next, coat the fish with the egg and then transfer it to the almond mixture. With dry hands coat the fish thoroughly with the almonds, breadcrumbs, and cheese.
Add 2 tablespoons of butter to a non-stick sauté pan (if you have one) and set it over medium heat. Once the butter has melted add the fish and cook it for several minutes on each side adding more butter if necessary to keep the coating “wet”. Sprinkle with salt and pepper if desired.
While the fish is cooking check on the wine. Once it has been reduced by half add 1 more tablespoon of cream and then 4 tablespoons of butter. Whisk the sauce together and keep it warm until the fish is ready.
Once the fish is flaky in the middle it is ready to be served. Whisk the sauce one more time and then pour it on top. Enjoy!