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Walnut Crusted Basa with Pear Beurre Blanc
Serves 4

4 fillets of basa
4 eggs, beaten
1 cup walnuts, chopped
½ cup flour
4 oz butter
2 pears, cooked and puréed
1 cup whipping cream
1 T shallots
½ c white wine

Reduce white wine with shallots by a 1/3. Add cream. Reduce again by 1/3. Wisk in butter. Pour in puréed pears. Cook fish fillet in hot vegetable oil, 3 minutes on each side. Put sauce on plate, and set fish over sauce. Serve with rice and fresh vegetables.