Hazelnut Brown Butter Trout Recipes

Steps:

• Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
• Heat oil in large non-stick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork.
• Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
• Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
• Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon black pepper.
• Pour nut mixture over trout; serve immediately.

Steps:

• Preheat oven to 350°F. Oil large rimmed baking sheet. Combine breadcrumbs, 1/2cup hazelnuts and 2 tablespoons parsley in medium bowl. Open trout and sprinkle flesh side with salt and pepper. Press hazelnut mixture into flesh side of butterflied fish. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add 1 whole trout, hazelnut side down. Sauté until golden, about 2 minutes. Transfer trout, hazelnut side up, to prepared baking sheet. Repeat with remaining olive oil and trout. Transfer trout to oven and roast until opaque in center, about 5 minutes.
• Meanwhile, melt butter in same skillet over medium heat and allow to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons parsley, lemon juice and 1 teaspoon lemon peel; stir to combine. Season sauce with salt and pepper; pour over fish. Sprinkle with remaining 1 teaspoon lemon peel and serve immediately.

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
• In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
• Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
• Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
• Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

Steps:

• Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter.
• Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and sauté until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.

Steps:

• Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
• Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
• Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
• Serve fish with hazelnut brown butter sauce and lemon halves.