Pan-fried trout with sorrel butter and hazelnuts


You'll need

75 gm hazelnuts 100 gm butter, coarsely chopped 4 river trout fillets (about 160gm each)   Sorrel butter 200 gm softened butter, coarsely chopped 80 gm sorrel, trimmed (see note) 2 golden shallots, finely chopped 1 tbsp red wine vinegar

Method

  • 01
  • Preheat oven to 180C. Place hazelnuts on a baking tray and roast until golden (5-6 minutes). Rub with a tea towel to remove skins, coarsely chop and set aside.
  • 02
  • For sorrel butter, combine ingredients in a food processor and pulse until well combined and sorrel is finely chopped. Season to taste and set aside.
  • 03
  • Heat butter in a large frying pan over high heat. Add trout fillets, flesh-side down, and cook, turning once, until golden and skin is crisp (5-6 minutes). Season to taste and serve warm, scattered with hazelnuts, with a dollop of sorrel butter.

Note Sorrel is a leafy green vegetable similar in appearance to spinach, but with a sharp acidic lemon flavour. It's available from specialist greengrocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Toasty, oaky chardonnay.

Featured in

Jul 2010

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