Sole with Anchovy Sauce

Ingredients

• 4 fillet anchovy 
• 3 teaspoons blanched almonds and finely chopped
• 1.5 tablespoons butter fresh
• 2 teaspoons chives finely chopped
• 6 tablespoons ghee 
• 0.5 cup cooking wine dry white
• 4 servings flour 
• 2  lemon soles whole black
• 1 tablespoon plum brandy 
• 12  oregano leaves or dried fresh
• 2 teaspoons parsley finely chopped
• 4 servings salt and pepper black

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Season fish with salt and pepper and roll in flour.
2. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
3. Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter.
4. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
5. Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.