Consumer Info - Recipes

Trout With Hazelnuts


4 Trout, cleaned and washed
salt and pepper
4 tablespoons INTERNATIONAL COLLECTION hazelnut oil;
75g (3/4 cups/3 oz.) hazelnuts, chopped and washed
White wine (optional)
1 tbsp chervil freshly chopped


Slash the trout twice on each side with a sharp knife and season. Heat the oil in a large frying pan and fry the trout for 5-8 minutes on each side, depending on size, until cooked. Remove the fish from the pan and keep warm. Add the hazelnuts to the pan and heat in the juices, adding a little water or white wine if more liquid is needed. Spoon over the fish and sprinkle with chervil. Serve at once.

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2000 Liberty Richter. All rights reserved.