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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese. Ingredients:
1/2 cup hazelnuts |
2 (10- to 12-oz) brook trout, cleaned |
1 large egg |
2 tablespoons vegetable oil |
1 tablespoon unsalted butter |
1 teaspoon fresh lemon juice |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
2. Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then 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 12 minutes total.
3. 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.
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