Recipe number 18188 is

Cornmeal-Crusted Trout With Hazelnut Butter

The ingredients are:
1 cup Cornmeal 1 cup All-purpose flour 4 Boned trout, heads discarded Halved lengthwise 8 tbsp Butter 1 tbsp Vegetable oil 3/4 cup Hazelnuts, chopped 1/3 cup Fresh lemon juice 1/2 cup Chopped fresh parsley Lemon wedges

The recipe yield is:
4 Servings

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil in heavy large skillet over medium-high heat. Add 4 trout pieces; cook until just cooked through, about 2 minutes per side. Transfer to platter. Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add remaining trout; cook until just cooked through. Transfer to platter. Wipe out any burned bits from skillet. Melt 6 tablespoons butter in same skillet over medium-low heat. Add nuts and saute until brown. Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute. Add parsley. Season with salt and pepper and pour over fish. Garnish with lemon.


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