Post by MarieAlice on May 20, 2003 3:45:14 GMT -6
Hazelnut Perch
2 Ocean Perch fillets, about 5 oz each
2 TBS flour
2 TBS butter
Hazelnut Sauce:
1 TBS butter
1 TBS finely chopped onion
½ cup sliced fresh mushrooms
½ tsp parsley flakes
2 TBS Lemon juice
sprinkle of salt
sprinkle of pepper
2 TBS sliced hazelnuts, toasted
Dip fish fillets in flour to coat. Heat butter in frying pan. Add fish, cook, browning on both sides, until fish flakes easily with a fork. Remove to a plate and keep warm. To make sauce, melt butter in frying pan. Add next 6 ingredients. Stir fry until onion and mushrooms are soft. Stir in hazelnuts and spoon over fish fillets. Serves 2.
2 Ocean Perch fillets, about 5 oz each
2 TBS flour
2 TBS butter
Hazelnut Sauce:
1 TBS butter
1 TBS finely chopped onion
½ cup sliced fresh mushrooms
½ tsp parsley flakes
2 TBS Lemon juice
sprinkle of salt
sprinkle of pepper
2 TBS sliced hazelnuts, toasted
Dip fish fillets in flour to coat. Heat butter in frying pan. Add fish, cook, browning on both sides, until fish flakes easily with a fork. Remove to a plate and keep warm. To make sauce, melt butter in frying pan. Add next 6 ingredients. Stir fry until onion and mushrooms are soft. Stir in hazelnuts and spoon over fish fillets. Serves 2.