Trout Muniere With Hazelnut Oil

Name: Trout Muniere With Hazelnut Oil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 trout; 1 lemon; Coarse salt and freshly ground pepper to taste; Flour for dredging; 2 tablespoons unsalted butter; 1 tablespoon peanut, grape seed or vegetable oil; 1 to 2 tablespoons hazelnut oil; 2 tablespoons chopped fresh chives

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 15 to 20 minutes
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
Rating: 5(17)
Comments: Read comments

Featured in: FOOD; With Fish, Hazelnut Oil's Toasted Flavor

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Ingredients

Yield:2 servings

2trout
1lemon
Coarse salt and freshly ground pepper to taste
Flour for dredging
2tablespoons unsalted butter
1tablespoon peanut, grape seed or vegetable oil
1 to 2tablespoons hazelnut oil
2tablespoons chopped fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
Pat the trout dry with paper towels. Cut the lemon in half and squeeze some juice inside the cavities. Sprinkle the trout with salt and pepper and dredge lightly with flour.
Step 2
Heat the butter and peanut oil in a large frying pan. When the butter is almost smoking, add the trout. Cook until golden, turning the heat down as necessary, and turn over, cooking on either side until the trout is done (about five to seven minutes on each side, depending on the size of the fish).
Step 3
Place on heated plates, sprinkle with hazelnut oil and chives, serve.

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