1 pound (450 grams) skin- and boneless Pollock fillet, cut in finger sized strips
2 eggs
4 tablespoons finely chopped hazelnuts
2 tablespoons breadcrumbs (I would just double the parmesan cheese)
2 tablespoons finely grated parmesan cheese
1 teaspoon freshly ground black pepper
1 tablespoon butter
Lemon slice, sour cream, chopped shallots and capers for garnishing