Trout with Hazelnuts, Lemon and Parsley Brown Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill, writes Corrie Reid of Stafford, Texas. It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly. To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin. Ingredients:
3/4 cup dry italian-style breadcrumbs |
1/2 cup plus 3 tablespoons crushed toasted hazelnuts |
8 tablespoons chopped fresh italian parsley |
4 whole boneless trout |
4 tablespoons olive oil |
1/2 cup (1 stick) butter |
1/4 cup fresh lemon juice |
2 teaspoons grated lemon peel |
Directions:
1. Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
2. Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.
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