• 150g blanched slivered almonds
• Salt
• Extra virgin olive oil
• 60g unsalted butter
• 300g plain flour
• Freshly ground black pepper
• 4 eggs
• 240ml milk
• 4 cleaned sole fillets (175g each)
• For the sauce:
• 1 large or 2 small shallots finely chopped
• 240ml white wine
• 1 lemon juiced
• 10g chopped flat leaf parsley
• Salt and freshly ground black pepper