Serves 2

2 6-8 oz. Whitefish fillet
8 oz. Whipping cream
2 oz. Unsalted butter
salt & pepper
1 oz. Sliced almond
flour
2 oz. Dry white wine
2 oz. Oyster or Shiitake mushrooms, sliced (domestic button mushrooms may be substituted)

In heavy bottom skillet melt 1 oz. Butter over medium high heat. Add sliced mushrooms, sauté until golden, about 5 minutes. Add sliced almonds, sauté 1 minute. Add white wine simmer until liquid reduces to a glaze. Add cream; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.

Melt remaining 1 oz. Butter in heavy skillet over medium high heat. Season fillets with salt & pepper, coat lightly with flour. Place fillets in skillet; sauté until just cooked through, about 2 minutes per side. Spoon sauce over fillets and serve.