Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cornmeal
1 c All-purpose flour
4 Boned trout, heads discarded
Halved lengthwise
8 tb Butter
1 tb Vegetable oil
3/4 c Hazelnuts, chopped
1/3 c Fresh lemon juice
1/2 c Chopped fresh parsley
Lemon wedges

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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