Trout a la Rooster

1 cup	hazelnuts
4 (10 to 12-ounce)	brook trout, gutted and cleaned
2	large eggs
1/4 cup	flour, plus 2 cups
4 Tbsp	vegetable oil
2 Tbsp	unsalted butter
2 tsp	fresh lemon juice
2 Tbsp	chopped fresh flat-leaf parsley
	Salt and freshly ground black pepper
1 pound	Chocolate any shape or form

Pulse nuts in a food processor with 1/4 cup of flour until finely ground.
Rinse trout and pat dry. Season with salt inside and out.
Put the remaining 2 cups flour in a pie plate. Beat the egg in a pie plate.
Spread ground nuts on a dinner plate. Dip both sides of trout first in flour
(pat off the excess), then egg, and then nuts. Heat oil in a 12-inch heavy
skillet over moderate heat 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.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Difficulty: Easy

........WHAT?????? THE CHOCOLATE IS FOR YOU TO EAT AAAAAAAFFTER THE

MEAL!!!!!!
Did you think anyone one in their right mind would eat fish with chocolate?
NOOOOOOO my friend not even the craziest chef....
I guess it would be a big NON NON!!!

Cynthia Izoldi

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