Crispy skin fish 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 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. 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!

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