Rocky Mountain Trout with Hazelnuts and Haricots Verts

Total Time:
1 hr
20 min
40 min

4 servings

  • 1/3 cup hazelnuts
  • 12 medium-sized red new potatoes
  • 2 shallots, minced
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • 4 whole trout
  • 1 cup all-purpose flour
  • 1/2 pound haricots verts, ends removed
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 2 tablespoons butter
  • Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes. When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to cool.

  • Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a simmer and cover with a tight-fitting lid. Cook for 20 minutes, or until the potatoes are done, but firm. The tip of a knife should penetrate them with a slight resistance.

  • Meanwhile, cut off the head and tail of the trout. Using tweezers, remove any pin bones you may find in the trout. Separate the trout into 2 fillets each by cutting down the back of the trout. Season with salt and pepper, and dredge the trout fillets in the flour.

  • Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes.

  • Preheat a 12-inch skillet over medium heat. Add the olive oil and 2 tablespoons of butter. Saute the trout fillets, skin side down, until golden brown. Turn the fillets and cook 1 more minute. Remove from the pan, and repeat until all the trout are cooked. Place all the fillets a baking sheet in the oven to keep warm. Add the contents of the potato pot to the trout pan. Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter.

  • To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate. Spoon the remaining hazelnut sauce over each portion, and serve immediately.

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