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Ingredients

• 90ml dry white wine
• 2 tablespoons cider vinegar
• 2 tablespoons finely chopped shallots
• 1 sprig fresh thyme
• 1 bay leaf
• 90ml pure cream
• 155g unsalted butter - chilled, cut into 2.5cm cubes
• 3 tablespoons chopped fresh chives
• 2 teaspoons fresh lemon juice
• salt and freshly ground black pepper to taste
• 4 x 185g flounder or jewfish fillets
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/3 cups fresh breadcrumbs
• 90g finely chopped almonds
• 1 tablespoon unsalted butter, melted
• 1 egg, lightly beaten

Description

This Dish Melts In Your Mouth. The Credit Goes To My Future Mother-in-law. Each Fillet Should Be Approximately 2.5cm Thick.

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