This elegant yet simple dish transforms humble trout into a restaurant-quality meal. The fish is coated in a seasoned mixture of cornmeal and all-purpose flour, then pan-fried until beautifully crisp and golden brown. The real star, however, is the finishing sauce: a luxurious blend of melted butter, toasted hazelnuts, and bright fresh lemon juice. The nuts provide a wonderful earthy crunch that contrasts perfectly with the tender, flaky fish, while the lemon cuts through the richness of the butter. Garnished with fresh parsley, this recipe is perfect for a special weeknight dinner or an impressive casual gathering. It comes together quickly, offering a sophisticated flavor profile without requiring hours in the kitchen.
Cornmeal-Crusted Trout With Hazelnut Butter
Description
This elegant yet simple dish transforms humble trout into a restaurant-quality meal. The fish is coated in a seasoned mixture of cornmeal and all-purpose flour, then pan-fried until beautifully crisp and golden brown. The real star, however, is the finishing sauce: a luxurious blend of melted butter, toasted hazelnuts, and bright fresh lemon juice. The nuts provide a wonderful earthy crunch that contrasts perfectly with the tender, flaky fish, while the lemon cuts through the richness of the butter. Garnished with fresh parsley, this recipe is perfect for a special weeknight dinner or an impressive casual gathering. It comes together quickly, offering a sophisticated flavor profile without requiring hours in the kitchen.Ingredients
Directions
-
Preheat a large skillet over medium-high heat.
-
In a shallow dish, combine the cornmeal and all-purpose flour. Season generously with salt and black pepper.
-
Pat the trout fillets dry with paper towels, then dredge them in the cornmeal mixture, coating both sides evenly. Shake off any excess.
-
Add 1 tablespoon of butter and 1/2 teaspoon of vegetable oil to the hot skillet.
-
Carefully place two trout fillets in the skillet. Cook for about 2 minutes per side, or until golden brown and just cooked through.
-
Transfer the cooked fillets to a serving platter and keep warm.
-
Add another 1 tablespoon of butter and 1/2 tablespoon of oil to the same skillet.
-
Cook the remaining two trout fillets for 2 minutes per side until golden and done. Transfer to the platter with the others.
-
Wipe out the skillet with a paper towel to remove any burnt bits.
-
Reduce heat to medium-low and melt 6 tablespoons of butter in the clean skillet.
-
Add the chopped hazelnuts to the melted butter and sauté until lightly browned and fragrant, stirring frequently.
-
Pour in the fresh lemon juice, scraping up any browned bits from the bottom of the pan. Boil for about 1 minute until the sauce slightly thickens.
-
Stir in the chopped fresh parsley.
-
Season the sauce with salt and pepper to taste.
-
Immediately pour the warm hazelnut butter sauce over the trout fillets.
-
Garnish with lemon wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 583.6kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.8g9%
- Cholesterol 57.0mg19%
- Sodium 54.8mg3%
- Total Carbohydrate 90.6g31%
- Dietary Fiber 6.0g24%
- Sugars 1.6g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
