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Ingredients

• 1 cup raw-blackened hazelnuts
• 2 cups panko (Japanese bread crumbs)
• 6 to 7 ounces skinless/boneless Menemsha sole fillet
• Salt and freshly ground black pepper
• Flour, for dusting
• 8 large egg whites
• 4 ounces canola oil, divided

For the mashed potatoes:

• 4 large baking potatoes, skinned, cut into 2 pieces
• 6 ounces half-and-half
• 6 roasted shallots, pureed
• Salt and freshly ground black pepper

For the vegetables:

• 3/4 pound baby yellow pattipan squash, cut in 1/2
• 3/4 pound baby green zucchini, cut in 1/2
• 3/4 pound pen asparagus
• Salt and freshly ground black pepper
• 4 tablespoons butter, optional

For the Marsala Buerre Blanc:

• 2 cups Marsala wine
• 2 tablespoons chopped shallots
• 1 cup heavy cream
• 1 tablespoon cornstarch mixed smooth with 1 tablespoon water
• 8 ounces softened butter
• Salt and freshly ground black pepper
• 1 dash hot sauce
• 1 dash Worcestershire sauce
• Freshly chopped chives, for garnish

Description

Food Network Invites You To Try This Hazelnut Crusted Menemsha Sole With Marsala Wine Sauce, Shallot Mashed Potatoes And Baby Vegetables Recipe From Rachael Ray's Tasty Travels.

Food Network