SAUTEED TROUT WITH HAZELNUT CRUST (for two)
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
- Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
- 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.
- 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