Sole With Capers, Potatoes And Calvados Cream

• 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

1. For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
2. 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.
3. Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.

potatoes, butter, shallot, clove garlic, almonds, calvados, crueme fraueeche, heavy cream, capers, fillets, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19183 (may not work)