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Cornmeal-Crusted Trout With Hazelnut Butter
Recipe Information
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Rating: 9.00 with 2 votes
Servings: 4
Meal Type: Entree
Main Fish: Trout
Ingredients
  • 1 c cornmeal
  • 1 c all-purpose flour
  • 4 boned trout
  • heads discarded
  • 1 halved lengthwise
  • 8 tb butter
  • 1 tb vegetable oil
  • 3/4 c hazelnuts
  • chopped
  • 1/3 c fresh lemon juice
  • 1/2 c 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 1/2 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 1/2 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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9.00 with 2 votes
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