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Pan Fried Trout With Hazelnuts And Grapes

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  Trout 6 Small
  Salt To Taste
  Pepper To Taste
  All-purpose flour 1 Cup (16 tbs), sifted
  Salt 1⁄2 Teaspoon
  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.

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Pan Fried Trout With Hazelnuts And Grapes Recipe