Almond Encrusted Fish with Beurre Blanc Sauce

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1/4 cup dry white wine
2 tbsps heavy cream (divided-1 tbsp + 1 tbsp)
4 tbsps butter (for wine sauce)
2 to 3 tbsps butter (for cooking fish)
1 lb mild white fish (such as cod)
1 egg (beaten)
1 cup almonds (sliced or chopped into small bits or crushed in food processor)
1 cup whole wheat bread crumbs
1/4 cup Parmesan cheese (fresh grated)
Salt and Pepper (to taste)
1. Pour the white wine and 1 tbsp of heavy cream into a small saucepan and cook gently over medium heat, until reduced by half.
2. Mix together the almonds, bread crumbs, and Parmesan cheese in a shallow dish.
3. Coat the fish with the beaten egg, transfer the fish to the almond mixture, and, with dry hands, coat the fish thoroughly with the almond mixture.
4. Add 2 tbsps butter to a non-stick saute pan and set over medium heat.
5. Once the butter has melted, add the coated fish and cook for several minutes on each side, adding more butter, if necessary, to keep the coating "wet."
6. Sprinkle with salt and pepper.
7. While the fish is cooking, check on the wine sauce.  Once it has reduced by half, add 1 more tbsp of heavy cream and 4 tbsps of butter.
8. Whisk the sauce together and keep warm until the fish is ready.
9. Once the fish is flaky in the middle, it is ready to be served.  Whisk sauce once more, pour over fish, and serve.

Martha Johnson

Member since Aug 2007

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