Found on Reddit, looked good. I am curious about flambeing with sherry. On one hand, most of what I've read says you need an alcohol content of 40% to flambee (sherry is around 18%), which is why you can't flambe with beer or wine. OTOH this recipe and several others I've found flambe with sherry evidently successfully.
Ingredients
4 tbsp flaked almonds
2 pieces of filleted chunky white fish (8oz – 250g)
2 tbsp chives
1 cup dry sherry
½ cup heavy cream
1 medium shallot
2 tbsp olive oil
2 tbsp all purpose (plain) flour
Salt & pepper
Instructions
1. In a dry pan on high heat, add the flaked almonds, once hot start tossing until toasted. Once toasted, remove immediately as the heat will continue to cook them and transfer to a cold plate or bowl.
2. Peel and chop the shallot very finely and set aside.
3. Chop the chives finely and set aside.
4. Season the fish with salt and pepper on both sides then coat in flour evenly. Shake off any excess.
5. In the same frying pan (wiped clean) and olive oil, once it reaches a gentle heat, add your fish skin side down and cook on medium heat for approx. 4-5 minutes or until the skin is brown and crispy. Then flip over and cook other side.
6. Deglaze with the sherry and if safe, try to flambe by slowly tilting the pan to the flame. The alcohol should ignite, leave it to burn. (note: only do this step if very safe, otherwise turn off the heat before adding the sherry, then turn heat back on). Add chopped shallots, the cream and season with salt and pepper. Mix well and leave to reduce a little until the cream starts to look thick around the edges.
7. Place the fish on hot serving plates, then add the chives to the sauce, mix well and pour around the fish.
8. Sprinkle the toasted almonds over the top, and garnish with a few strands of chives.