Pan Fried Trout With Hazelnuts And Grapes Recipe
Ingredients
| Trout | 6 Small | |
| Salt | To Taste | |
| Pepper | 1 | |
| 1 cup all-purpose flour, sifted | ||
| Salt | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Whipping cream | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs) | |
| Hazelnuts | 1/4 Cup (16 tbs), chopped | |
| Seedless green grapes | 1 Cup (16 tbs) | |
Directions
Rinse trout fillets under cold water.
Pat dry and season with salt and pepper.
Sift together flour and salt.
In a separate bowl, beat together eggs, cream, and milk.
Add flour to egg mixture and stir until batter is smooth.
In a large saucepan, heat 1/2 cup of the butter.
Dip trout in batter, then pan-fry on both sides until flesh is opaque and flakes easily.
Lift trout from pan and set on a platter, cover, and keep warm.
In the same frying pan, saute hazelnuts until light brown.
Add grapes and heat thoroughly.
Stir in remaining 1/4 cup butter.
Spoon sauce over trout and serve immediately.
Pat dry and season with salt and pepper.
Sift together flour and salt.
In a separate bowl, beat together eggs, cream, and milk.
Add flour to egg mixture and stir until batter is smooth.
In a large saucepan, heat 1/2 cup of the butter.
Dip trout in batter, then pan-fry on both sides until flesh is opaque and flakes easily.
Lift trout from pan and set on a platter, cover, and keep warm.
In the same frying pan, saute hazelnuts until light brown.
Add grapes and heat thoroughly.
Stir in remaining 1/4 cup butter.
Spoon sauce over trout and serve immediately.
Chef
