Trout With Hazelnuts Lemon And Parsley Brown Butter Recipes

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE

Steps:

• Position an oven rack about 2-inches from the heat source and preheat the broiler.
• Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
• Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
• Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
• Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.

BROWN BUTTER TROUT

Steps:

• In a small saucepan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice.
• Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done.
• Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.

BROOK TROUT WITH PECANS, LEMON, AND PARSLEY BROWN BUTTER

Steps:

• Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
• Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
• Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
• Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside.
• Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet.
• Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
• While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable.
• Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.

GRILLED BUTTERFLIED TROUT WITH LEMON-PARSLEY BUTTER

Steps:

• Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve.
• Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using.

TROUT WITH HAZELNUTS, LEMON AND PARSLEY BROWN BUTTER

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.

HOW TO COOK TROUT

Steps:

• Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
• Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
• Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
• Return pan of melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Serve trout on plates and drizzle with butter sauce.