Hazelnut-Crusted Trout
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 large egg
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 cup hazelnuts
- Carbohydrate 6 g(2%)
- Cholesterol 292 mg(97%)
- Fat 62 g(95%)
- Fiber 3 g(13%)
- Protein 70 g(141%)
- Saturated Fat 11 g(56%)
- Sodium 196 mg(8%)
- Calories 863
Preparation 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 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. 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.
Preparation 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 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. 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.
