Cornmeal-Crusted Trout With Hazelnut Butter

Course : Fish
Serves: 4
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Ingredients:

1 cup cornmeal
1 cup all-purpose flour
4 fillets boned trout -- heads discarded halved lengthwise
8 tablespoons butter
1 tablespoon vegetable oil
3/4 cup hazelnuts -- chopped
1/3 cup fresh lemon juice
1/2 cup chopped fresh parsley
1 medium lemon wedges
 

Preparation / 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 sauté 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.


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