Trota Con Crosta Di Nocciole Del Lago Di Como (como Lake Trout With Hazelnut Crust)
Trota con Crosta di Nocciole del Lago di Como, or Como Lake Trout with Hazelnut Crust, is a classic dish from the Lombard cuisine. This recipe combines the delicate flavor of fresh trout with the rich and nutty taste of hazelnuts, creating a delightful and elegant dish that is perfect for a special occasion or a fancy dinner at home.
Ingredients
- 4 fresh trout fillets
- 1 cup finely chopped hazelnuts
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the stovetop to medium heat.
- In a shallow dish, mix the chopped hazelnuts and breadcrumbs.
- Dip each trout fillet into the beaten eggs, then coat with the hazelnut and breadcrumb mixture, pressing gently to adhere.
- Season the coated fillets with salt and pepper.
- Heat the olive oil in a large skillet and cook the trout fillets for 3-4 minutes on each side, or until the crust is golden and the fish is cooked through.
- Remove from the skillet and let the trout rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Shallow dish Large skillet
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Trota con Crosta di Nocciole del Lago di Como with a side of roasted vegetables and a glass of crisp white wine for a complete and satisfying meal.
Tips & tricks
For the best results, make sure the trout fillets are patted dry before dipping them in the beaten eggs to help the hazelnut crust adhere better.
Cost
$20