Hazelnut-Crusted Trout

Recipe Ingredients

1 cup	237ml	Hazelnuts
4		Brook trout - (10 to 12 oz ea) - gutted and cleaned
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs (large)
1/4 cup	15g / 0.5oz	Flour - plus
2 cups	125g / 4.4oz	Flour
4 tablespoons	60ml	Vegetable oil
2 tablespoons	30ml	Unsalted butter
2 teaspoons	10ml	Fresh lemon juice
2 tablespoons	30ml	Chopped fresh flat-leaf parsley

Recipe Instructions

Pulse nuts in a food processor with 1/4 cup of flour until finely ground. Rinse trout and pat dry. Season with salt inside and out.

Put the remaining 2 cups flour in a pie plate. Beat the egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in flour (pat off the excess), then egg, and then nuts.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.

While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B84) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.