1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pounds fillets of sole
3/4 cup butter or margarine
1 cup thinly sliced hazelnuts (4 oz.)
1/4 cup lemon juice
1/4 cup chopped parsley
Servings: 6
Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, sauté fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; sauté until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pounds fillets of sole
3/4 cup butter or margarine
1 cup thinly sliced hazelnuts (4 oz.)
1/4 cup lemon juice
1/4 cup chopped parsley
Servings: 6
Combine flour, paprika, salt and pepper. Coat fillets with seasoned flour. In large skillet, sauté fillets in 1/2 cup butter, using butter as needed. Remove fish; keep warm. Add 1/4 cup butter and the hazelnuts to skillet; sauté until lightly browned. Stir in lemon juice and parsley. Heat to serving temperature and pour over fish.