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Trout With Apples And Toasted Hazelnuts

Holidaycooking's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Fish

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