Decadent Fish Sticks

From the October 21, 2008 New York Times comes a recipe for Almond-Crusted Fillet of Sole by Alain Ducasse.  Essentially, very indulgent fish sticks, they are made with ground almonds, egg yolks, and butter.  So why are they so tragically bland?  I would think that all that richness would lube up my taste buds, but Mrs. Paul has more flavor.  Granted, sole is a mild fish, almonds are a mild nut, but they are bound in egg yolk and pan fried in unsalted butter.  They were seasoned generously with salt and pepper.  They were browned to a beautiful golden hue.  There was good fond for the additional butter sauce to put on top with steamed potatoes.  Instructions were simple.  Did I miss something?

A rescue effort ensued.  Using the bare fixing that were in house, I attempted Judith Jones’ Fish Cakes.  Made with mashed potatoes, scallions, ginger, and my addition of celery, I say attempted because they fell apart when I tried to flip them.  At that point, I mashed it all together to make a really good hash.  Who needs fish sticks when you can have hash?

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