Sole With Capers, Potatoes And Calvados Cream - cooking recipe

Ingredients

2 1/4 lb potatoes, peeled and halved
5 tbsp butter
1/4 lb shallot, peeled and diced
1 clove garlic, peeled and minced
1 cup sliced almonds
4 tbsp Calvados
3/4 cup creme fraiche or sour cream
3/4 cup heavy cream
2 oz capers
2 - 1 lb sole fillets
1/2 bunch fresh parsley, finely chopped, to garnish

Preparation

For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
For sauce, heat 1 tbsp butter and saute shallots, garlic, and almonds. Add Calvados, creme fraiche (or sour cream, if using) and cream. Add capers and season to taste.
Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.