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Hazelnut Crust Steelhead Trout Recipe

Hazelnut Crusted Trout Recipe

A simple recipe for hazelnut crusted trout.
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Fish
Servings 4 servings

Ingredients
  

  • 3/4 cup hazelnuts, finely chopped or ground
  • 1.5 lb 24 oz steelhead trout, buy in a large filet with no bones
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 3 cups arugula
  • 1/2 cup dried-cherries
  • 2 tablespoons olive oil
  • juice from 1/2 lemon

Instructions
 

  • Pulse nuts in a food processor until finely ground.
  • Rinse trout and pat dry. Using a sharp knife, slowly remove the skin from the fish. Then, divide the fish into 4 separate portions. Season with salt and pepper.
  • Beat eggs 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 smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
  • While trout is cooking, toss arugula in olive oil and lemon juice. Season with salt and pepper, then divide the greens onto 4 plates. Sprinkle each plate with a few dried cherries.
  • Once trout is done cooking, place onto a paper towel to drain some of the oil, then transfer to each plate. Serve with greens and dried cherries. 

Notes

this fish pairs well with Syrah