Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper to taste
- 1 egg, beaten
- 2 tablespoons heavy cream
- 1/4 up grated parmesan cheese
- 1/4 up dry white wine
- 4 tablespoons butter plus 2 or 3 more tablespoons for cooking th
- 1 pound white fish (i used cod but something like tilapia or grouper would work as well)
- 1 cup sliced almonds chopped into small bits or crushed in food processor
- 1 cup whole-wheat breadcrumbs (you can make your own or
- Carbohydrate 21.990412500178 g
- Cholesterol 206.498750008739 mg
- Fat 58.3089500023602 g
- Fiber 11.9559998130798 g
- Protein 26.6357375001308 g
- Saturated Fat 8.44595000146921 g
- Serving Size 1 1 recipe (611g)
- Sodium 141.913072919091 mg
- Sugar 10.0344126870981 g
- Trans Fat 3.69269500012171 g
- Calories 678 calories
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 “wetâ€. 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!
