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Dip filets into beaten eggs, cover with chopped hazelnuts and grill in oil. To toast hazelnuts: place nuts on baking sheet at 360° Fahrenheit for about 15 minutes, or until they turn golden brown. Place nuts on a terry cloth towel. Fold towel and allow nuts to ‘steam’ for 5 minutes. Rub towel firmly between hands. Most of the skins will then flake off. – Georganne Sayre, The Great Filbert Cookbook: Springfield Filbert Festival, P.O. Box 480, Springfield, Oregon 97477, Proudly Sponsored by The Hazelnut Marketing Board, Portland Oregon ©1993
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