Trout Fillet with Hazelnut Oil

Ingredients

- 4 trout washed and prepared
- 20 cl fresh cream
- 30 g butter
- 50 g hazelnuts
- 3 tablespoons Guénard Hazelnut Oil
- 2 tablespoons flour
- Salt and pepper

Preparation

Prepare a fish stock with the trout bones. Keep approximately 20 cl of this stock. Then pour the cream in the reduced stock, season with salt and pepper, and let it gently boil to reduce it by half. Mix the preparation and add the hazelnuts and oil. Mix until the texture is consistent. Keep warm. Season with salt and pepper, and flour the trout filets. In a large frying pan, melt the butter and fry the filets for 3 minutes on each side. To serve, arrange the fish on a plate and drizzle with sauce.