Trout Meunière with Hazelnut Brown Butter and Lemon

Steps

1. Step 1

   Put the hazelnuts in a dry skillet over medium heat and toast, shaking often, until fragrant and lightly golden, 4 to 5 minutes. Tip onto a board, let cool a minute, then chop coarsely. Set aside.

   5 min

   • 1/3 cup hazelnuts
2. Step 2

   Put the potatoes in a saucepan, cover with cold water by an inch, and add the kosher salt. Bring to a boil, then simmer until a knife slides in easily, 15 to 18 minutes. Drain, return to the warm pot with 1 tbsp butter, cover, and keep warm.

   20 min

   • 1 1/2 lb baby potatoes
   • 1 tbsp kosher salt, for the cooking water
   • 1 tbsp unsalted butter
3. Step 3

   While the potatoes cook, stir the flour, fine salt and pepper together on a plate. Pat the trout fillets dry again, then press each one into the flour on both sides and shake off the excess. Do this just before frying so the coating stays dry.

   5 min

   • 4 rainbow trout fillets, skin on (about 5 oz each)
   • 1/2 cup all-purpose flour
   • 1 tsp fine salt
   • 1/4 tsp black pepper
4. Step 4

   Heat the oil in a large skillet over medium-high heat until it shimmers. Lay in the fillets skin side down, without crowding (work in two batches if needed), and press each one flat with a spatula for a few seconds so the skin stays in contact with the pan. Fry undisturbed until the skin is crisp and browned, 3 to 4 minutes.

   4 min

   • 2 tbsp neutral oil, such as canola or grapeseed
5. Step 5

   Flip the fillets and cook 1 to 2 minutes more, until the flesh is opaque and flakes easily. Transfer skin side up to warm plates. Wipe the skillet clean with a paper towel.

   2 min

6. Step 6

   Set the skillet over medium heat and add the 6 tbsp butter. Let it melt and foam, swirling the pan, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, 2 to 3 minutes. Watch closely; it goes from brown to burnt quickly.

   3 min

   • 6 tbsp unsalted butter
7. Step 7

   Take the pan off the heat and stir in the hazelnuts, lemon juice and parsley; it will sputter. Spoon the brown butter over the trout, sprinkle with flaky salt, and serve right away with the potatoes and lemon wedges.

   2 min

   • 1/3 cup hazelnuts
   • 2 tbsp lemon juice
   • 3 tbsp flat-leaf parsley
   • flaky salt
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026