Trout With Apples And Toasted Hazelnuts
|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)|
|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.