Tender-textured sole makes a perfect partner for the crisp crunch of Blue Diamond slivered almonds. And with your imagination you can adapt this recipe to other delicate white fish.

1 to 1 1/2 lbs. sole fillets
1 c. dry white wine
3 oz. baby shrimp
4 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. Half and Half
1/4 tsp. salt
Dash pepper
1/3 c. Blue Diamond Blanched Slivered Almonds, toasted

Poach fillets in wine in 350 degree oven until fish flakes easily with fork, but is still moist, 15 to 20 minutes. DO NOT OVERCOOK. Reserve 1/4 cup shrimp; mash remaining with 2 tablespoons butter; set aside.

In small saucepan, heat 2 remaining tablespoons butter. Add flour; cook 2 to 3 minutes. Gradually stir in Half and Half. Cook and stir over medium heat until sauce begins to thicken. Stir in 1/2 cup of fish cooking liquid; continue cooking, and stirring until sauce boils. Reduce heat, add shrimp butter, salt and pepper; stir until butter melts. Stir in 1/4 cup of the almonds. Arrange fillets on serving platter. Pour sauce over; garnish with remaining shrimp and almonds. Makes 4 servings.