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Season walleye fillets with salt and pepper. Combine flour and salt and pepper in one small bowl. Combine beaten egg and Fustini’s Sicilian Lemon Balsamic Vinegar and in another small bowl. Place hazelnuts in a third bowl. Bread the walleye fillets first in the flour shaking off any extra, then into the egg, letting any excess drip, and then into the hazelnuts.
Heat two tablespoons of the Fustini’s Single Varietal EVOO and two tablespoons butter in a large skillet over moderate heat and fry the walleye fillets meat side down until golden brown - 6 to 8 minutes. Turn over and fry until cooked through - another 3 to 4 minutes. Remove from the pan and wipe the pan clean with a paper towel. Add the rest of the butter and Fustini’s Single Varietal to the pan and when the butter is melted, add the shallot and cook for 30 seconds. Add the Frangelico and heavy cream, bring to a simmer and cook until slightly thickened.
To serve, place a fillet on a service plate and spoon some of the sauce over the top. Garnish with chopped parsley.
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