Hazelnut-stuffed Trout

Name: Hazelnut-stuffed Trout (Truite Farcie aux Noisettes)
Yield: 6 servings
Cuisine: American
Ingredients: 6 trout cleaned or even boned, or; 4 tablespoons all-purpose flour; ½ cup clarified butter; Salt; Pepper from the mill; ⅓ cup peeled, toasted hazelnuts, finely chopped; 2-3 tablespoons heavy cream; 2 cloves garlic, finely chopped; 2 tablespoons chopped parsley; 1 shallot, finely chopped; 2 tablespoons butter; 2 tablespoons fresh bread crumbs; ½ pound mushrooms, finely chopped; 1 larger fish, to serve 6 people

Truite Farcie aux Noisettes

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This recipe was made with small trout, with larger féra and lavaret, with a great eight-pound omble in France, and with the corresponding fish in the United States: It was particularly successful with lake trout and one splendid arctic char that had lost its life at the end of a friendly line in Maine.

Ingredients

6 trout cleaned or even boned, or
1 larger fish, to serve 6 people
2 tablespoons butter

Europe
Americas
France
United States
Maine
Fish course
Pescatarian
August
Mediterranean
Savoie

Method

Clean the trout or larger fish carefully. In a skillet, heat the butter and in it sauté the shallot and mushrooms until the juices start coming out of the mushrooms. Add the bread crumbs, garlic, parsley, hazelnuts, heavy cream, salt and pepper; cool completely. Add an equal amount of this stuffing into the cavity of each trout or, if using a large fish, stuff the cavity with all of it. If you