Title: Cornmeal-Crusted Trout with Hazelnut Butter
Categories: Fish
Yield: 4 Servings
| 1 | c | Cornmeal |
| 1 | c | All-purpose flour |
| 4 | | Boned trout, heads discarded |
| | | 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 |
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.