Ruby Red Trout with Hazelnut Crust

This recipe was supplied by Chef Anthony Nicalo from Inevitable Table.

(Read about the sustainability of trout)

1 Ruby Red Trout
1/2 Cup Toasted Hazelnuts
1 Egg white

Clean and debone trout, filet. Leave skin on. Pulse hazelnuts in a food processor with 1 egg white to gently bind.Season trout with salt and cover top with some hazelnuts.Saute skin-side down in olive oil until skin starts to get crispy. Finish cooking in the oven until hazelnuts form a nice golden crust and fish is cooked medium.

We served this with a version of coleslaw, made with Celery Root (celeriac) and Roasted Beets.

Roast beets until tender, peel and grate. Peel celeriac and grate, working quickly so it does not oxidize. Gently toss grated vegetables with olive oil, salt and parsley leaves and serve as a bed for the fish.

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