Snapper In Almond Sauce

Preparation:

Preparation: Clean and wash the snapper carefully, then place them delicately in a fish kettle with the lemon cut in half, the carrot, the celery stick, the parsley, the pepper and enough water to completely cover the fish. Bring to the boil, then lower the heat and cook slowly until the eye of the fish, which in the meantime has turned white, comes out of its socket. Turn off the flame and let the fish cool in the cooking liquid. In the meantime prepare the sauce: lightly toast the almonds in the oven. Finely slice the onion and fry it in a pan with 2 tablespoons of oil, then dilute the flour, taking care to remove the pan from the heat to prevent lumps from forming. Add the tomato concentrate diluted with a little of the tepid cooking water from the fish, mix well and bring to the boil. Pit the olives, chop them coarsely together with the capers and pour into the pan while stirring. Add the anchovy paste, lemon juice, sugar, mix well and cook over medium heat for about 20 minutes. Remove the fish from the fish kettle, drain them well and always place them very delicately on the serving plate. Add half of the peeled and finely chopped almonds to the sauce, mix well and leave to cool. Cover the snapper with the now cold sauce and complete by sprinkling with the remaining whole almonds. Decorate the dish with a couple of sprigs of parsley or another aromatic herb of your choice.