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Trout: Hazelnut-Crusted Trout

Source of Recipe


Gourmet magazine



List of Ingredients



• ½ cup hazelnuts
  
• Two 10- to 12-ounce brook trout, cleaned
  
• 1 large egg
  
• 2 Tbsp vegetable oil
  
• 1 Tbsp unsalted butter
  
• 1 tsp fresh lemon juice
  
• 1 Tbsp chopped fresh flat-leaf parsley
  






Instructions



1. Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
   
   
2. Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in 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.
   
   
3. 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.
   
   Serves 2