CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER

Cornmeal-Crusted Trout with Hazelnut Butter image

Yield Serves 4

Number Of Ingredients 9

1 cup cornmeal
1 cup all purpose flour
4 boned trout, heads discarded, halved lengthwise
8 tablespoons butter
1 tablespoon vegetable oil
3/4 cup hazelnuts, chopped
1/3 cup fresh lemon juice
1/2 cup chopped fresh parsley
Lemon wedges

Steps:

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter.
Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.