Grease the tray with butter and place the finely chopped leeks on it. Roll the sole fillets in flour and the ground almond kernels.
Sauté briefly, add white wine and simmer. Then add fish stock and whipped cream and place on the tray form. Roast covered in the stove at 200 °C for about 15 min. Season to taste.
Serve with grilled tomato and steamed potatoes and decorate with sliced almonds.
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