Hazelnut Crusted Menemsha Sole With Marsala Wine Sauce, Shallot Mashed Potatoes And Baby Vegetables Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 cup raw-blackened hazelnuts

2 cups panko (Japanese bread crumbs)

1 tablespoon cornstarch mixed smooth with 1 tablespoon water

Salt and freshly ground black pepper

4 ounces canola oil, divided

2 tablespoons chopped shallots

3/4 pound baby green zucchini, cut in 1/2

1 dash hot sauce

3/4 pound baby yellow pattipan squash, cut in 1/2

8 large egg whites

6 ounces half-and-half

2 cups Marsala wine

6 roasted shallots, pureed

Freshly chopped chives, for garnish

1 cup heavy cream

8 ounces softened butter

6 to 7 ounces skinless/boneless Menemsha sole fillet

4 tablespoons butter, optional

3/4 pound pen asparagus

Flour, for dusting

4 large baking potatoes, skinned, cut into 2 pieces

1 dash Worcestershire sauce

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