These Sautéed Trout with Hazelnuts are part of what we call traditional French cuisine but also Bistro cuisine. This river fish is very popular and is easy to prepare, contrary to popular belief!
First, here is the list of the different Ingredients you will need to prepare the Sautéed Trout with Hazelnuts that serves 4 People
- 4 whole trout, about 300 g each, cleaned and scaled
- 60 g or 3 Tbsp Hazelnuts
- 2 lemons
- 30 g ( 1 oz) plain flour
- 125 g (4 ½ oz) butter
- 2 Tbsp chopped parsley
- Salt and ground pepper
Now, here are the different steps you will have to follow to make these Sautéed Trout with Hazelnut
Rinse the trout inside and out and pat dry with a kitchen paper. Pre-heat the oven at 180°C ( 350°F) . Spread the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes.
Trim the ends from a lemon, half it lengthwise and cut into thin semi circles.
Put the flour on a large plate and season with salt and pepper. Coat each trout in flour, patting to coat evenly.
Heat half the butter in a large frying pan and brown over a medium heat for 3 to 4 minutes. Turn the fish over and continue cooking over low heat for 4 more minutes. When ready, the trout will be browned and the flesh will flake easily with a fork, when tested.
Keep the cooked trout warm while you cook the remaining two other fish in the rest of the butter.
Serve the trout on a warm plate, stir in most of the parsley and hazelnuts and decorate each trout with the lemon semi circles and serve.