Cornmeal-Crusted Trout with Hazelnut Butter
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | each |
trout
boned, heads discarded, halved lengthwise |
*
|
| 8 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¾ | cup |
hazelnuts (filberts)
chopped |
|
| ⅓ | cup |
lemon juice
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 4 | each |
trout
boned, heads discarded, halved lengthwise |
*
|
| 1.2E+2 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 177 | ml |
hazelnuts (filberts)
chopped |
|
| 79 | ml |
lemon juice
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
|
*
|
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 sauté 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.
