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Cornmeal-Crusted Trout With Hazelnut Butter

Cornmeal-Crusted Trout With Hazelnut Butter recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 583.6
Dietary: Vegetarian
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
  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 4 Boned Trout, heads discarded
Directions
  1. 1
    Preheat a large skillet over medium-high heat.
  2. 2
    In a shallow dish, combine the cornmeal and all-purpose flour. Season generously with salt and black pepper.
  3. 3
    Pat the trout fillets dry with paper towels, then dredge them in the cornmeal mixture, coating both sides evenly. Shake off any excess.
  4. 4
    Add 1 tablespoon of butter and 1/2 teaspoon of vegetable oil to the hot skillet.
  5. 5
    Carefully place two trout fillets in the skillet. Cook for about 2 minutes per side, or until golden brown and just cooked through.
  6. 6
    Transfer the cooked fillets to a serving platter and keep warm.
  7. 7
    Add another 1 tablespoon of butter and 1/2 tablespoon of oil to the same skillet.
  8. 8
    Cook the remaining two trout fillets for 2 minutes per side until golden and done. Transfer to the platter with the others.
  9. 9
    Wipe out the skillet with a paper towel to remove any burnt bits.
  10. 10
    Reduce heat to medium-low and melt 6 tablespoons of butter in the clean skillet.
  11. 11
    Add the chopped hazelnuts to the melted butter and sauté until lightly browned and fragrant, stirring frequently.
  12. 12
    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.
  13. 13
    Stir in the chopped fresh parsley.
  14. 14
    Season the sauce with salt and pepper to taste.
  15. 15
    Immediately pour the warm hazelnut butter sauce over the trout fillets.
  16. 16
    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.

Keywords: cornmeal, trout, hazelnut, butter, lemon, crispy, fish, pan-fried, crust, nutty, seafood, dinner, quick, easy, healthy, flaky, herbs, parsley, toasted, gluten-free-option
Read it online: https://www.chefs-mate.com/recipe/cornmeal-crusted-trout-with-hazelnut-butter/