Sea bass in almond sauce

Preparation

1. We will ask the fishmonger to clean the sea bass in 4 fillets or loins with skin and to keep the bones and heads for us. With these offal, two clean leeks and the water we will make a fish fumet. It will be enough for the broth to boil for about 20 minutes. After the time has elapsed, we remove it from the heat and let it rest, even without straining it, until we need it to make the sauce.

2. In a frying pan, add a little oil and sauté the flour so that it takes on a light golden colour. Add the ground almonds, stir for a few seconds, and pour in the strained sea bass broth. Mix the flour and the almonds, stirring with a wooden spoon or some rods to eliminate lumps. Season the sauce and let it thicken over low heat. When it is ready, we add a little unsalted butter and emulsify it with some rods to integrate it into the sauce.

3. Toast the sliced ​​almonds a little so that they remain crunchy in the oven or in another pan and reserve them.

4. We cook the sea bass fillets with seasoning. We can brown them lightly floured in a pan with oil or butter or grill or bake them.

5. When we have made the sea bass, we serve it with the sauce and sprinkle the laminated almonds.