Cornmeal-Crusted Trout With Hazelnut Butter

Recipe Ingredients

1 cup	62g / 2.2oz	Cornmeal
1 cup	62g / 2.2oz	All-purpose flour
4		Boned trout - heads discarded
		Halved lengthwise
8 tablespoons	120ml	Butter
1 tablespoon	15ml	Vegetable oil
3/4 cup	109g / 3.8oz	Hazelnuts - chopped
1/3 cup	78ml	Fresh lemon juice
1/2 cup	73g / 2.6oz	Chopped fresh parsley
		Lemon wedges

Recipe Instructions

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 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 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 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.

Source:
Dori Sanders

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