Rainbow trout fillets with hazelnuts and zucchini
Rainbow trout must be one of the best buys at the fish market. It has the advantage of a better flesh-to-bone ratio than most saltwater fish and that means there is more fillet. While other fish, such as flathead, snapper, mulloway and bream, have increased in price over the past few years, rainbow trout has remained plentiful and affordable.
Photo: Marco del Grande
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- 4 rainbow trout fillets from 500-600g fish
- 60g hazelnut kernels, roasted
- 100g fine semolina
- 50g grated parmesan
- 1 egg, beaten
- 150g zucchini, julienned
- (large matchsticks)
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper
Cut each trout fillet in half. Place the hazelnuts in a bag and bash gently with a rolling pin or meat tenderiser into small pieces. Add the nuts to the semolina and parmesan, season with a pinch of salt and mix well. Dredge the trout fillets in the egg and press into the hazelnut-semolina mixture, making sure both sides of each fillet are well coated.
Heat 1 tablespoon of butter in a large pan until it foams. Add the trout fillets and cook for a minute or so on each side. Remove from heat and keep warm. In another pan heat the other tablespoon of butter until it foams.
Toss the zucchini with the flour until lightly coated and add to the pan. Fry for a few minutes, season and serve immediately with the trout.