Pan-Fried Trout with Wild Mushrooms and Hazelnuts
Ronnie's Notes
Trout is sweet and delicate but it pairs off nicely with the bolder wild mushrooms and hazelnuts. This dish would work well with steamed or mashed potatoes and fresh cooked green peas.
Prep time: less than 30 minutes
Region: Northwest
Instructions
Preheat the oven to 140 degrees (warm).
Place the trout in a dish and pour the milk over the filets.
Coat the fish on all sides with the milk.
Combine the flour, salt, paprika and black pepper on a plate.
Dredge the milk-coated fish in the flour mixture and set aside.
butter with the olive oil in a large skillet over moderate heat.
When the butter has melted and looks foamy, add the fish.
Sprinkle with salt to taste.
Cook the fish for per side, or until lightly crispy.
Place on a serving platter and keep warm in the oven.
Melt the remaining butter in the skillet.
Add the nuts and cook for .
Add the mushrooms and parsley and cook for another , or until the nuts are lightly browned.
Add the lemon juice, stir and remove from the heat.
Spoon the sauce over the fish and serve.
HOT TIP: Be sure the trout filets are each large enough to serve one person (6-8 ounces).
Instead, you may use small whole, filleted and butterflied trout, one per person.