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Pan-fried trout with sorrel butter and hazelnuts

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

By Rodney Dunn
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Pan-fried trout with sorrel butter and hazelnuts


  • 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


  • 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

  • Author: Rodney Dunn