Trout with Hazelnut Butter


Rich, warming and perfect for Fall, this fish recipe has a simple method for simple flavours.

Trout with Lemon


25 grams
Hazelnuts (Skinned and Chopped)
100 grams
Butter (Soft)
2 tablespoons
Hazelnut Oil
1 tablespoon
Trout Fillets (With Skin on)
1 tablespoon
Chives (Chopped)


  1. Make the butter in advance, and keep in the refrigerator until you need it.  Start by roasting the chopped hazelnuts on a baking tray under a hot grill.  Toast until they reach a delicious golden brown.
  2. Allow the nuts to cool before you mix with the butter, nut oil and vinegar.  Give a good pinch of both salt and pepper to season.
  3. Take a fresh baking tray and put the fish skin-side up on the tray.  The skin will protect the fish from the strong heat.
  4. Brush the skin with some melted butter, to help it crisp.
  5. After 3-4 minutes under the hot grill, the trout will be cooked and ready to serve.
  6. Place on plates, with a spoonful of the hazelnut butter.  Sprinkle with the chopped herbs and serve.