Source: Chef Jonathon of Bernie’s Grill in Chelsea.
2 rainbow trout, cleaned and filleted
1/2 cup (1 stick) butter
1 cup ground or chopped hazelnuts
2 tablespoons flour
Salt/pepper
1 tablespoon lemon juice
2 ounces wine (1/4 cup)
3 ounces heavy whipping cream
Fresh chopped parsley
Melt butter in skillet big enough to hold all the fish. Lay fish fillets on ground nuts, season and sprinkle with flour. Get the butter slightly browned, then add fish, nut side down. Sauté till browned on medium high heat. Flip over carefully, add lemon, wine and cream. Reduce quickly and garnish with parsley.