Trout With Hazelnuts, Lemon And Parsley Brown Butter Recipe - Cooking Index
Trout With Hazelnuts, Lemon And Parsley Brown Butter Recipe - Cooking Index
"I've never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I've ever had, and the sauce served with it was just heavenly."
Courses: Main Course| 3/4 cup | 109g / 3.8oz | Dry Italian-style breadcrumbs |
| 1/2 cup | 73g / 2.6oz | Crushed toasted hazelnuts - plus |
| 3 tablespoons | 45ml | Crushed toasted hazelnuts |
| 8 tablespoons | 120ml | Chopped fresh Italian parsley |
| 4 | Boneless trout | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | 60ml | Olive oil |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 1/4 cup | 59ml | Fresh lemon juice |
| 2 teaspoons | 10ml | Grated lemon peel |
Preheat oven to 350 degrees. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2 cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish.
Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut-side down. Saute until golden, about 2 minutes. Transfer trout, hazelnut-side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.
This recipe yields 4 servings.
Source:
Bon Appetit, October 2000
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