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Walnut-Crusted Trout in Brown Butter



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Rainbow Trout, Salmo Gairdneri Montana
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Walnut-Crusted Trout in Brown Butter
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Six 8- to 10-ounce whole trout,
cleaned (tails left on)
Coarse salt
Freshly ground pepper
2 cups buttermilk
1 1/2 cups finely ground walnuts (6 ounces)
1/3 cup fresh fine breadcrumbs
1 teaspoon ground coriander
2 eggs, beaten to blend
12 tablespoons unsalted butter
6 tablespoons walnut oil or vegetable oil
6 tablespoons coarsely chopped walnuts
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Lemon wedges
Fresh parsley sprigs

Rinse trout and pat dry. Sprinkle inside and outside generously with salt and pepper. Pour buttermilk into shallow dish. Add trout and let soak 30 minutes, turning occasionally.
Mix ground walnuts, breadcrumbs and coriander in another shallow dish. Remove trout from buttermilk, allowing excess to drip back into dish. Dip into egg, allowing excess to run off. Coat completely with walnut mixture. Arrange trout on rack spacing evenly. Let stand 45 minutes to dry.
Melt 3 tablespoons butter with 3 tablespoons oil in each of two heavy large skillets over medium-high heat. When foam subsides, add 3 trout to each skillet and fry until coating is crisp and brown and fish is just firm, shaking pan to prevent sticking, 2 to 3 minutes per side. Transfer to platter.
Pour off fat from one skillet, then wipe clean; do not rinse. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add chopped walnuts and toss until golden, 1 to 2 minutes. Remove using slotted spoon and sprinkle over trout. Add 4 tablespoons butter to skillet and cook until brown, watching carefully to prevent burning. Add lemon juice and zest and simmer until reduced to a glaze, 1 to 2 minutes. Swirl remaining 1 tablespoon butter into skillet. Pour sauce over trout, garnish and serve. 6 servings.

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