Directions

1. Place the fish filets onto a heavy duty paper towel lined plate. Place more duty paper towels directly on top of the fish to dry the filets well. Leave at room temperature, about 20 minutes to remove the chill, before cooking.

2. Add the almonds into a food processor fitted with the blade attachment. Pulse chop until finely ground. Remove to a large, wide shallow bowl. Add the panko to the same bowl with the almonds and toss. In a separate large, wide shallow bowl, beat the eggs.

3. Season the filets on both sides with salt and pepper.

4. Dip the fish filets, pretty side (presentation side only) into the beaten eggs, dripping off the excess, then dip the egged side into the almond/panko mixture, pressing to adhere.

5. Heat a 12-inch frying pan over medium-low heat for 1 minute. Add the oil and heat it, 30 seconds. Place the fish, almond crusted side down into the skillet. Sear until golden, about 2 minutes. Flip and continue to cook, until cooked through, 1 to 2 minutes. Divide the fish among four plates. Keep warm.

6. Remove the pan from the heat and wipe clean. Add the shallots, chardonnay and lemon juice into the pan and heat over medium heat. Reduce the mixture by three-quarters, 2 to 2 1/2 minutes. Reduce the heat to low. Add half of the butter, while constantly swirling the pan until almost melted, then add the remaining butter and heavy cream. Continue swirling the pan until melted. Immediately remove from the heat. Don’t break the sauce! Remove and discard the shallots. Season to taste with salt.

7. Drizzle the beurre blanc over or around the fish. Garnish with parsley and sea salt, because you’re fancy!