Roasted Trout With Hazelnut Gremolata Recipes

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TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER



Trout with Hazelnuts, Lemon and Parsley Brown Butter image

Categories     Roast     Dinner     Lunch     Lemon     Trout     Fall     Hazelnut     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup dry Italian-style breadcrumbs
1/2 cup plus 3 tablespoons crushed toasted hazelnuts
8 tablespoons chopped fresh Italian parsley
4 whole boneless trout
4 tablespoons olive oil
1/2 cup (1 stick) butter
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
  • Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

HAZELNUT-CRUSTED TROUT



Hazelnut-Crusted Trout image

Categories     Fish     Sauté     Trout     Winter     Hazelnut     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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