Name: Pan-fried trout with sorrel butter and hazelnuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Pan-fried trout with sorrel butter and hazelnuts

Australian Gourmet Traveller French entree recipe for pan-fried trout with sorrel butter and hazelnuts.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

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

Main

1.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.

2.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.

3.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.
Drink Suggestion: Toasty, oaky chardonnay. Drink suggestion by Max Allen
Notes

Styling by Megan Morton

Styling by Rodney Dunn

Ingredients

Method

Main

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