#In this quick recipe, trout are lightly dusted with seasoned flour, then pan-fried in butter and topped with a mixture of sauteed, toasted hazelnuts and chopped parsley. The crunchy topping makes a delicious contrast with the soft textured flesh of the trout, and thin slices of lemon add a fresh accent to the dish. The subtle nutty flavour of a
rice pilaf would marry well with the hazelnuts.#
Prepare the Trout: Cut the fins from the trout with the scissors, and trim the tails to a “V”. Rinse the fish inside and out, and pat dry with paper towels. "Trimming makes fish more attractive to serve whole." "Snip off fins with scissors"
#Prepare the Garnish# Heat the oven to 180° C (350° F, Gas 4). Spread the hazelnuts on the baking sheet and toast them until browned, 8-10 minutes. While still hot, rub the hazelnuts in a tea towel to remove the skins. Let cool. "Skins rub off easily from warm hazelnuts" "Hazelnuts will add texture to trout"