Pan-fried trout with sorrel butter and hazelnuts

AT A GLANCE

  • Serves 4 people

  • 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
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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

TOASTY, OAKY CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Jul 2010

Jul 2010

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