To
make pistachio flour (or walnut or almond flour), place the
nuts of your choice into a food processor and pulverize to
the consistency of flour.
To clarify butter, melt it in a
sauce pan and then skim off the foamy residue on top. Begin
by patting the fillet dry, then dredge it in the seasoned
flour. Place the fillet in the egg wash and insure it is
fully covered and coated.
Then, dredge it in the nut flour.
Allow it to air dry for 5 to 10 minutes.
Place clarified butter in a hot pan
(clarified butter will enable you to cook at a higher
temperature), then sauté the fish on both sides until golden
brown. Do not over cook. Serve this fish with the pasta of
your choice, rice pilaf or risotto.
Squeeze fresh lemon over the fish
and serve.
