Cornmeal-crusted trout with hazelnut butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| 1 | cup | All-purpose flour |
| 4 | Boned trout, heads discarded | |
| Halved lengthwise | ||
| 8 | tablespoons | Butter |
| 1 | tablespoon | Vegetable oil |
| ¾ | cup | Hazelnuts, chopped |
| ⅓ | cup | Fresh lemon juice |
| ½ | cup | Chopped fresh parsley |
| Lemon wedges | ||
Directions
Combine cornmeal and flour in pie pan. Season with salt and pepper.
Coat trout with flour mixture. Melt 1 tablespoon butter with ½ teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with ½ tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute.
Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.