TROUT MUNIERE WITH HAZELNUT OIL

Trout Muniere With Hazelnut Oil image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 trout
1 lemon
Coarse salt and freshly ground pepper to taste
Flour for dredging
2 tablespoons unsalted butter
1 tablespoon peanut, grape seed or vegetable oil
1 to 2 tablespoons hazelnut oil
2 tablespoons chopped fresh chives

Steps:

Pat the trout dry with paper towels. Cut the lemon in half and squeeze some juice inside the cavities. Sprinkle the trout with salt and pepper and dredge lightly with flour.
Heat the butter and peanut oil in a large frying pan. When the butter is almost smoking, add the trout. Cook until golden, turning the heat down as necessary, and turn over, cooking on either side until the trout is done (about five to seven minutes on each side, depending on the size of the fish).
Place on heated plates, sprinkle with hazelnut oil and chives, serve.

Nutrition Facts : @context http, Calories 923, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 57 grams, Fiber 1 gram, Protein 92 grams, SaturatedFat 15 grams, Sodium 1215 milligrams, Sugar 1 gram, TransFat 1 gram