Trout With Apples and Toasted Hazelnuts
- 13 cup hazelnuts
- 5 tablespoons butter or 5 tablespoons margarine, divided
- 1 large Red Delicious apple, cored and cut into 16 wedges
- 2 butterflied rainbow trout fillets (about 8oz. each)
- salt and black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh chives
- lemon slices and fresh chives (optional)
- Preheat oven to 350*.
- To toast hazelnuts, spread in single layer on baking sheet.
- Bake 8 to 10 minutes or until skins split.
- Wrap hazelnuts in kitchen towel; set aside 5 minutes to cool slightly.
- Rub nuts in towel to remove as much of the papery skins as possible.
- Process hazelnuts in food processor until coarsely chopped; set aside.
- Melt 3 Tblsp.
- butter in medium skillet over medium-high heat.
- Add apple; cook 4 to 5 minutes or until crisp-tender.
- Remove from skillet with slotted spoon; set aside.
- Rinse trout and pat dry with paper towels.
- Sprinkle fish with salt and pepper, then coat in flour.
- Place fish in skillet.
- Cook 4 minutes or until golden and fish flakes easily when tested with a fork, turning halfway through cooking time.
- Return apple to skillet.
- Reduce heat to low and keep warm.
- Melt remaining 2 Tblsp.
- butter in small saucepan over low heat.
- Stir in lemon juice, chives, and hazelnuts.
- To serve, sprinkle fish and apple with hazelnut mixture.
- Garnish with lemon slices and chives.
hazelnuts, butter, red delicious apple, butterflied rainbow trout, salt, allpurpose, lemon juice, fresh chives, lemon slices
Taken from www.food.com/recipe/trout-with-apples-and-toasted-hazelnuts-423251 (may not work)