Cornmeal-crusted trout with hazelnut butter

4 Servings

Ingredients

Quantity Ingredient
1 cup Cornmeal
1 cup All-purpose flour
4 Boned trout, heads discarded
Halved lengthwise
8 tablespoons Butter
1 tablespoon Vegetable oil
¾ cup Hazelnuts, chopped
⅓ cup Fresh lemon juice
½ 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 ½ 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 ½ 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.

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