Oregon Hazelnut Crusted Trout Plate
Oregon Willamette Valley tradition reading a fresh rainbow trout fillet crusted in toasted hazelnut and breadcrumb then pan-seared crisp in brown butter, plated with wild rice and a sauteed Swiss chard side for the Pacific Northwest weeknight forest dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat trout dry. Finely chop shallot and mince garlic. Strip chard leaves from stems, tear leaves into pieces, chop stems separately. Pick thyme and parsley leaves. Halve lemons. Toast hazelnuts in a dry pan over medium-low 4 minutes, shaking until skins crack. Rub skins off, roughly chop, mix with panko and 0.5 tsp salt. Set up flour and Dijon mustard for breading.
Simmer
Sweat half the shallot in 2 tsp olive oil over medium 2 minutes until soft. Add wild rice and vegetable stock, bring to a boil 2 minutes, reduce to low, cover and cook 25 minutes until grains split and liquid absorbs.
Build
Brush trout flesh-side with Dijon mustard, dust with flour, press hazelnut-panko crust firmly onto flesh. Season skin side with 0.5 tsp salt and black pepper.
Sear
Heat 2 tbsp olive oil and 40g butter in a heavy skillet over medium 90 seconds until foaming. Lay both trout fillets crust-side down 4 minutes until golden and crisp. Flip carefully, cook 3 minutes until flesh flakes easily.
Saute
Lift trout onto plates. Add remaining 20g butter, chard stems, remaining shallot, garlic, and thyme over medium 2 minutes until fragrant. Add chard leaves with 0.5 tsp salt and a squeeze of lemon, saute 3 minutes until wilted.
Plate
Fork parsley through wild rice and mound on plates. Lay trout crust-side up over rice on each plate. Drape sauteed chard alongside. Rest a lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.