Trout Muniere With Hazelnut Oil
Updated October 11, 2023
- Total Time
- 15 to 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 to 15 minutes
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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
Nutritional analysis per serving (2 servings)
9 grams carbs; 298 milligrams cholesterol; 927 calories; 25 grams monosaturated fat; 10 grams polyunsaturated fat; 15 grams saturated fat; 57 grams fat; 2 grams fiber; 1246 milligrams sodium; 91 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Serve the trout with plain boiled new potatoes.
Private Notes