With Golden Raisin Sage Beurre Noisette

For each individual serving. . .

* Remove the pin-bones from a 6- to 8-ounce fillet by cutting just above where the rib bones were. You can feel this line of tiny bones with your finger.

* Season the fillet with salt, then dust with flour. Shake off excess flour.

* Dip the fillet in whipped eggs and then into medium-coarse processed breadcrumbs and almonds--equal parts.

* Saut• over medium-high heat until each side is a golden brown, then place the fillet in a 375F oven for approximately 5 minutes.

To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette (Beurre Noisette is French for brown butter).

This beautiful preparation is a favorite during select seasons, at Iven's On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.

For the Golden Raisin Sage Beurre Noisette . . .

In a hot pan, add 1 tbsp. butter. As soon as the butter melts, add 1/4 cup golden raisins and a few fresh sage leaves. The butter browns quickly as the sage leaves crisp up and the raisins plump up. When the butter reaches a hazelnut brown color and is starting to foam, squeeze 1/2 of a lemon (carefully) in the mixture to stop the browning and finish the sauce.

*Iven's on the Bay is one of the Brainerd Lakes Area's finest restaurants. It overlooks North Long Lake, on Highway 371, just north of Brainerd proper. Contact them at 218-829-9872 or ivensbay@brainerd.net (The photography is by Chuck Nelson, Nelson Graphic Design, Brainerd, Minnesota.)