Hazelnut fish saut
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | pounds | Fillets of sole |
| ¾ | cup | Butter or margarine |
| 1 | cup | Thinly sliced hazelnuts (4 oz.) |
| ¼ | cup | Lemon juice |
| ¼ | cup | Chopped parsley |
Directions
Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, saut‚ fillets in ½ cup butter, using butter as needed. Remove fish; keep warm. Add ¼ cup butter and the hazelnuts to skillet; saut‚ until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board