Ingredients for 4 People:

  •  4 whole trout, about 300 g each, cleaned and scaled
  • 60 g Hazelnuts
  • 2 lemons
  • 30 g ( 1 oz) plain flour
  • 125 g  (4 ½ oz) butter
  • 2 Tbsp chopped parsley
  • Salt and ground pepper

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 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.

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