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November 12, 2007

Cornmeal-Crusted Trout with Hazelnut Butter Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:00 am

Serves 4.

INGREDIENTS

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 4 boned trout, heads discarded, halved lengthwise
  • 8 tablespoons butter
  • 1 tablespoon vegetable oil

  • 3/4 cup hazelnuts, chopped

  • 1/3 cup fresh lemon juice
  • 1/2 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 1/2 tablespoon 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 1/2 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 sauté 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.

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    • 18 Comments »

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