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Spanish   -   Fillet Of Flounder With Mixed Nuts   adapted from Paula Wolfert's World of Food

  • 3 Tablespoons Cognac
  • 2 Large Flounder Fillet
  • Salt And Pepper -- to taste
  • Flour -- for dusting
  • 2 Teaspoons Unsalted Butter
  • 1 Teaspoon Olive Oil
  • 1 Tablespoon Butter -- blended with
  • 1 Teaspoon Lemon Juice
  • 2 Tablespoons Pine Nuts -- toasted & chopped
  • 2 Tablespoons Almonds -- toasted & chopped
  • 2 Tablespoons Hazelnuts -- toasted & chopped
  • 1 Large Roma Tomato -- chopped
Directions Season fish with salt and pper, dust with flour. Fry in buter and olive oil 2 minutes per side. Transfer to serving dish, dot with leomn butter cover and keep warm. Add nuts to skillet, add cognac, bring to boil then ignite the cognac carefully. Decorare fish with tomatoes then poru on the nuts.
Serves 2
Time to Make 0:00

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