Filet of Rainbow Trout With Hazelnuts

Prepared in the classic manner, almost. This dish is a variation on trout Almandine. We dredge the trout filets in flour, then sauté them in olive oil. We pour out the oil, add butter, chopped hazelnuts and minced shallots, and allow the butter to brown. We finish the pan sauce with a dash of fresh lemon juice. Served with steamed potatoes (pommes vapeur) and blue lake green beans.

Recipe