Add the sugar to a small frying pan/pot, heat over medium heat until dissolved. When you'll see the first bubble on top, add the wine, stir and cook for 30 seconds. Add the raisins, lemon juice, cook for another 1-2 minutes, until the wine is almost evaporated. Set aside.

In a medium pot (the fish fillets must fit in it, but it shouldn't be too big) melt the butter, add flour and whisk until combined.

Add the broth and gingerbread crumbs. Cook over low heat for a few minutes, blend the sauce until smooth (I used hand/immersion blender).

Add the content of the small pan/pot to the medium pot. Stir and cook for 2 minutes until the sauce is slightly thickened.

Season the sauce with the red wine vinegar, honey, gingerbread spice and salt and pepper to taste. Try to adjust the sweet-sour flavor to your liking (this will depend on what kind of wine you've used and how sweet your gingerbread cake was). The sauce will taste good but it will be much better after we stew the fish fillets in it.

Stew the fish fillets in the sauce - if you have small fillets like on the step by step photos add them both to the pot, if you have wider fillets like on the main photos you can cook 1 fillet at a time. Place the fish fillets in the sauce, cover the pot with a lid and cook the fish over lowest heat for a couple of minutes until the fish is cooked through. If you have thick fillets turn them over and cook on both sides. The cooking time will depend on the thickness of the fish. The fillets should be submerged minimum in half in the sauce. Be careful, the fish doesn't need much time, overcooked fish with be rubbery.

Place the cooked fish on a plate, pour the sauce over, sprinkle with almond flakes (you can toast the almonds on a dry pan until golden).

Enjoy!