In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Wash and dry fillets.,Mix together egg, mayonnaise, and cream.,______,Heat frying pan over medium heat. Add butter and melt. Saute onion and juice for a minute. Add fillets and cook until lightly brown, 2-3 minutes a side.,Sprinkle w/ grated parmesan cheese.,You may want to adjust salt, pepper, and parmesan cheese to your taste.
[A]: Dip fillets in this mixture, and then coat them with a mixture of flour, bread crumbs, garlic powder, salt and pepper.

[Q]: Heat oven to 375F.,Grease 9-inch tart pan with removable bottom; set aside.,Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl.,Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.,Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined.,If dough seems dry, add additional tablespoon ice water.,Press dough evenly onto bottom and up sides of prepared tart pan.,Cover; refrigerate.,______,Add shallots; cook 3 minutes or until translucent.,Add garlic; continue cooking 1 minute.,Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender.,Remove from heat.,Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well.,Spoon kale mixture into prepared tart shell; pour egg mixture over kale.,Sprinkle with shredded cheese.,Place onto baking sheet.,Bake 35-40 minutes or until filling is set and top is browned.,Let stand 15 minutes.
[A]: Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling.

[Q]: To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor.,Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture.,(Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together.,Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.),To make the shumai: Hold a wonton wrapper in your hand.,Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick).,Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup.,(The sides will naturally pleat, leaving the filling slightly exposed.),Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet.,______,Top each shumai with a pea.,(You can freeze any leftover filling.),Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves.,Stand the dumplings in the steamer in a single layer taking care that they don't touch one another.,(A 10-inch steamer will accommodate 12 shumai).,Bring about 2 inches of water to a boil in a wok.,Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes.,Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.,SERVINGS: 40 (PER PIECE); Calories: 63; Total Fat 2 grams; Saturated Fat: 1 grams; Protein: 4 grams; Total carbohydrates: 7 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 15 milligrams; Sodium: 84 milligrams
[A]:
Repeat with the remaining wrappers and filling.