Coating:
1 1/2 cups toasted pignolis (pine nuts)
1/3 cup all-purpose flour
1 teaspoon crumbled rosemary
Kosher salt, to taste
Freshly-ground white pepper, to taste
1/2 cup Wisconsin Parmesan cheese, grated

4 6-ounce red snapper fillets*
2 large eggs, whisked with 2 tablespoons milk or buttermilk
1 1/3 cups (about 8 ounces) Wisconsin Italian-Style Gorgonzola cheese, softened
2 tablespoons heavy cream
2 tablespoons fresh basil, in chiffonade
3 to 4 tablespoons olive oil
1/4 cup finely-chopped scallion greens
Lemon slices for garnish

 

*If snapper is unavailable, substitute small, brook trout, salmon trout or sea bass filets, cleaned and ready to cook.