Friday, July 18, 2008

Hazelnut Crusted Trout

Hazel nut crusted NC Trout with orange compote, white balsamic gastrique, hazelnut oil sautéed spinach, and sweet parsnip puree
I wanted to do a twist on Trout Amandine. I love hazel nuts, and I am on a kick of using ingredients at different levels. Oranges and Hazelnuts go together really. So all in all this dish kinda created itself. We have sourced Ruby trout from the NC mountains and this stuff is awesome.
As far as utilizing ingredients on different levels, we have crusted the trout with hazelnuts and we sautéed spinach with hazelnut oil. We make an orange compote using orange supremes and we save the zest and candy them for garnish. I really like this dish.

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