Pan Fried Trout With Hazelnuts And Grapes
|All-purpose flour||1 Cup (16 tbs), sifted|
|Eggs||2 , beaten|
|35% whipping cream||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Chopped hazelnuts||1⁄4 Cup (4 tbs)|
|Seedless green grapes||1 Cup (16 tbs)|
Rinse trout fillets under cold water.
Pat dry and season with salt and pepper.
Sift together flour and salt.
In a separate bowl, beat together eggs, cream, and milk.
Add flour to egg mixture and stir until batter is smooth.
In a large saucepan, heat 1/2 cup of the butter.
Dip trout in batter, then pan-fry on both sides until flesh is opaque and flakes easily.
Lift trout from pan and set on a platter, cover, and keep warm.
In the same frying pan, saute hazelnuts until light brown.
Add grapes and heat thoroughly.
Stir in remaining 1/4 cup butter.
Spoon sauce over trout and serve immediately.