Hazelnut-Crusted Trout

Hazelnut-Crusted Trout
Photo by Alan Richardson


  • 2 10- to 12-oz brook trout
  • ½ cup hazelnuts
  • 1 large egg
  • 1 tablespoon fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons vegetable oil

Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out. Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not...

View full recipe at Epicurious


Variations on Hazelnut-Crusted Trout

  • Hazelnut-Crusted Trout
    • 1/4 cup panko (Japanese breadcrumbs)
    • 1/2 teaspoon salt
    • Lemon wedges (optional)
    • 1/2 teaspoon grated lemon rind
    • 1/2 teaspoon minced fresh thyme
    • +3 other ingredients

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