Fish Soup
Moira Hodgson
169 ratings with an average rating of 4 out of 5 stars
169
1 hour
Trout Muniere With Hazelnut Oil
Updated Oct. 12, 2023
- Total Time
- 15 to 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 to 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2trout
- 1lemon
- Coarse salt and freshly ground pepper to taste
- Flour for dredging
- 2tablespoons unsalted butter
- 1tablespoon peanut, grape seed or vegetable oil
- 1 to 2tablespoons hazelnut oil
- 2tablespoons chopped fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
927 calories; 57 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 91 grams protein; 1246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the trout dry with paper towels. Cut the lemon in half and squeeze some juice inside the cavities. Sprinkle the trout with salt and pepper and dredge lightly with flour.
- Step 2
Heat the butter and peanut oil in a large frying pan. When the butter is almost smoking, add the trout. Cook until golden, turning the heat down as necessary, and turn over, cooking on either side until the trout is done (about five to seven minutes on each side, depending on the size of the fish).
- Step 3
Place on heated plates, sprinkle with hazelnut oil and chives, serve.
Tip
- Serve the trout with plain boiled new potatoes.
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