Fish, trout, sauteed with hazelnut crust 1  Fish, trout, sauteed with hazelnut crust 2

½ cup hazelnuts

two whole, 10 to 12 ounce trout, cleaned and boned, leaving the head and tail intact

1 large egg

2 tablespoons vegetable oil

1 tablespoon unsalted butter

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh flat-leaved parsley

  1. Pulse nuts in a food processor until finely ground. Rinse trout and pat dry.  Season with salt inside and out.
  1. Beat egg in a pie plate. Spread ground nuts on a dinner plate.  Dip both sides of trout first in egg and then in 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 10 minutes total.
  1. 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.


adapted from Gourmet Magazine, February, 2000




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