Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout – On The Fire

Hazelnut Crusted Trout

One of the best parts of spring, at least for me, is open-water fishing. The only place we’re finding open water this year in early April is streams and the outlets of lakes and ponds. They’re great places to find brookies and salmon. We like to make the best of cold water fishing now since the salmon will head down to deeper water when the temperature rises. I like trout best but I don’t say no to a nice fresh salmon!

This recipe for Hazelnut Crusted Trout also works well with salmon. I haven’t tried it with other fish but I can’t think of a reason why it wouldn’t be good unless the fish were oily. I don’t know that it wouldn’t be good with an oily fish like mackerel (I don’t like mackerel at all). If you try it, please let me know what you think.

I stock up on nuts in November. They’re in the produce section. Now that it’s spring you’ll most likely find them in the baking aisle. If you want to substitute you can use walnuts.

Print Recipe
Hazelnut Crusted Trout - On The Fire
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat the oven to 350°. Spread the olive oil on the space the trout will cover on a baking sheet. If it doesn't look like enough, use more. Better too much than too little.
  2. Grind the hazelnuts. I put them in the food processor for a few minutes. You don't want them to be powdered.
  3. In a shallow bowl, mix all of the ingredients except the olive oil and fish in a shallow bowl.
  4. Rinse the fish. Do not pat dry. Coat the fillets in the hazelnut crust.
  5. Place fillets skin side down on the oiled baking sheet. If you'd like more crust you can use the leftover from the bowl to add it to the top.
  6. Bake at 350° until the fish is flaky. The amount of time will depend on the size of the fillet. A small trout will take ten minutes. A large salmon fillet could take 20-22 minutes.
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