Seared Rainbow Trout with Hazelnuts and Wax Beans

Super Simple and Delicious! Fresh trout with tasty wax beans and a delightful Hazelnut crunch. Mouthwatering goodness!

Rainbow-Trout

Bake the trout whole in a 350F oven for 10 – 12 minutes. Finely dice the shallot and sweat in butter. Boil the wax beans in plenty of boiling salted water. Drain and add to the shallot. Toss in the toasted hazelnuts and cream. Bring to a boil until the cream coats the beans. Season to taste and serve with the trout. View recipe source @ Canadian Aquaculture: Click here

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