Cornmeal-crusted Trout With Hazelnut Butter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cornmeal,
1 cup: All-purpose flour,
4: Boned trout, heads discarded
Halved lengthwise,
8 tbsp: Butter,
1 tbsp: Vegetable oil,
3/4 cup: Hazelnuts, chopped
1/3 cup: Fresh lemon juice,
1/2 cup: Chopped fresh parsley,
Lemon wedges,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Fish