1. Preheat oven to 350*. To toast hazelnuts, spread in single layer on baking sheet. Bake 8 to 10 minutes or until skins split. 2. Wrap hazelnuts in kitchen towel; set aside 5 minutes to cool slightly. Rub nuts in towel to remove as much of the papery skins as possible. Process hazelnuts in food processor until coarsely chopped; set aside. 3. Melt 3 Tblsp. butter in medium skillet over medium-high heat. Add apple; cook 4 to 5 minutes or until crisp-tender. Remove from skillet with slotted spoon; set aside. 4. Rinse trout and pat dry with paper towels. Sprinkle fish with salt and pepper, then coat in flour. Place fish in skillet. 5. Cook 4 minutes or until golden and fish flakes easily when tested with a fork, turning halfway through cooking time. Return apple to skillet. Reduce heat to low and keep warm. 6. Melt remaining 2 Tblsp. butter in small saucepan over low heat. Stir in lemon juice, chives, and hazelnuts. To serve, sprinkle fish and apple with hazelnut mixture. Garnish with lemon slices and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
