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Cornmeal-Crusted Trout with Hazelnet Butter

Cornmeal-Crusted Trout with Hazelnet Butter

Preparation Time:
Cook time:
Yield: 4 servings


1 cup Cornmeal
1 cup All-purpose Flour
4 boned Trout, heads discarded, halved lengthwise
8 Tbsp Butter
1 Tbsp Vegetable Oil
1/3 cup fresh Lemon Juice
1/2 cup 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 and 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.

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