1/2 c. flour
1 egg plus 1 tbsp. water
Salt and white pepper
1 each croissant
1/2 c. walnuts
3 oz. clarified butter
1 tsp. shallots, finely minced
4 oz. White Zinfandel wine
1 each apple, tart red, cut paysanne
3 to 4 oz. whole sweet butter
1 tsp. chopped parsley
Salt and white pepper

Season fillets with salt and white pepper, lightly dredge in flour, then egg wash and coat evenly with croissant/walnut crumb mixture. Saute in clarified butter.

When fish is 3/4 cooked, remove from pan and hold warm. Pour off excess butter, add shallots, saute but do not brown. Deglaze with White Zinfandel, reduce to about 1 oz, add apples, toss, swirl in butter, parsley, and season. Serve over fish.