You are here

Trout With Apples And Toasted Hazelnuts

Holidaycooking's picture
  Hazelnuts 1⁄3 Cup (5.33 tbs) (Whole)
  Butter/Margarine 5 Tablespoon (Divided)
  Red delicious apples 1 Large, cored and cut into 16 wedges
  Butterflied rainbow trout fillets 16 Ounce (2 In Number, 8 Ounce Each)
  Salt To Taste
  Black pepper To Taste
  All purpose flour 3 Tablespoon
  Lemon juice 1 Tablespoon
  Snipped chives 1 Tablespoon (Fresh)
  Lemon slices 3 (For Garnish)
  Chives 1 Teaspoon (For Garnish)

Preheat oven to 350°F.
To toast hazelnuts, spread in single layer on baking sheet.
Bake 8 to 10 minutes or until skins split.
Wrap hazelnuts in kitchen towel; set aside 5 minutes to cool slightly.
Rub nuts in towel to remove as much of the papery skins as possible.
Process hazelnuts in food processor until coarsely chopped; set aside.
Melt 3 tablespoons butter in medium skillet over medium-high heat.
Add apple; cook 4 to 5 minutes or until crisp-tender.
Remove from skillet with slotted spoon; set aside.
Rinse trout and pat dry with paper towels.
Sprinkle fish with salt and pepper, then coat in flour.
Place fish in skillet.
Cook 4 minutes or until golden and fish flakes easily when tested with fork, turning halfway through cooking time.
Return apple to skillet.
Reduce heat to low and keep warm.
Melt remaining 2 tablespoons butter in small saucepan over low heat.
Stir in lemon juice, chives and hazelnuts.
Drizzle fish and apple with hazelnut mixture.
Garnish, if desired.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.4 (18 votes)


Trout With Apples And Toasted Hazelnuts Recipe