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Cornmeal-crusted Trout With Hazelnut Butter

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CORNMEAL-CRUSTED TROUT WITH HAZELNUT BUTTER
 Categories: Fish
      Yield: 4 Servings
 
      1 c  Cornmeal
      1 c  All-purpose flour
      4    Boned trout, heads discarded
           Halved lengthwise
      8 tb Butter
      1 tb Vegetable oil
    3/4 c  Hazelnuts, chopped
    1/3 c  Fresh lemon juice
    1/2 c  Chopped fresh parsley
           Lemon wedges
 
  Combine cornmeal and flour in pie pan.  Season with salt and pepper.
  Coat trout with flour mixture.  Melt 1 tablespoon butter with 1/2
  teaspoon oil in heavy large skillet over medium-high heat. Add 4
  trout pieces; cook until just cooked through, about 2 minutes per
  side. Transfer to platter. Melt 1 tablespoon butter with 1/2
  tablespoon oil in same skillet. Add remaining trout; cook until just
  cooked through. Transfer to platter. Wipe out any burned bits from
  skillet. Melt 6 tablespoons butter in same skillet over medium-low
  heat.  Add nuts and saute until brown. Add lemon juice and boil until
  slightly thickened, scraping up any browned bits, about 1 minute.
  Add parsley.  Season with salt and pepper and pour over fish. Garnish
  with lemon.
 
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