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Bernie's Grill Crusted Rainbow Trout



  • 2 rainbow trout, cleaned and filleted
  • 1/2 cup (1 stick) butter
  • 1 cup ground or chopped hazelnuts
  • 2 tablespoons flour
  • Salt/pepper
  • 1 tablespoon lemon juice
  • 2 ounces wine (1/4 cup)
  • 3 ounces heavy whipping cream
  • Fresh chopped parsley


  1. Melt butter in skillet big enough to hold all the fish.
  2. Lay fish fillets on ground nuts, season and sprinkle with flour.
  3. Get the butter slightly browned, then add fish, nut side down.
  4. Sauté till browned on medium high heat. Flip over carefully, add lemon, wine and cream.
  5. Reduce quickly and garnish with parsley.

Posted by GayleL at Recipe Goldmine - May 15, 2001.

Source: - The recipe is from Chef Jonathon of Bernie's Grill in Chelsea

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