HAZELNUT-CRUSTED TROUT For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese. 1/2 cup hazelnuts 2 (10- to 12-oz) brook trout, cleaned 1 large egg 2 tablespoons vegetable oil 1 tablespoon unsalted butter 1 teaspoon fresh lemon juice 1 tablespoon chopped fresh flat-leaf parsley Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.

Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.

While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.

Serves 2.

[Gourmet, February 2000]