Pan fried trout w/bacon and hazelnuts

4 servings

Ingredients

Quantity Ingredient
1 cup Whole hazelnuts (wild if available)
6 Slices smoked country style bacon
4 Trout (about 8oz. each) with head left on
S & P to taste
Flour seasoned with salt and pepper
8 Scallions, washed and trimmed to the length of the fish
1 Stick (8 oz) butter/marg
Juice of 1 lemon
12 larges Fresh sage leaves

Directions

Spread hazelnuts on a baking sheet and toast in a preheated 350'F oven about 15 minutes or until the skins split. Place them in a dish and cover with plastic wrap until they cool, then rub them inside a towel to remove as much skin as possible. Chop medium.

Cook bacon in a large heavy skillet until crisp, reserving the drippings in the skillet. Drain bacon. Salt and pepper the cavity of the trout. Dredge the trout in the seasoned flour. Place 2 trimmed scallions in the cavity of each fish. Heat bacon drippings in skillet and fry the trout about 6 minutes each side.

In a small saucepan, heat together the butter, lemon juice and sage leaves. Spoon the lemon sage butter over the trout and sprinkle with the hazelnuts and crumbled bacon.

This works well with any white, fine fleshed, mild fish. I have used it with whiting with good results. I have substituted other nuts as well with `some' success. To cut down on the fat content I have replaced half the butter with fish stock and then thickened slightly with a little cornstarch or arrowroot. Enjoy!!! later mike Submitted By JIM WELLER On 09-28-95

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