Rice-seared trout with hazelnut brown butter from Bon Appétit Magazine, September 2012 (page 89)

  • cilantro
  • fish sauce
  • fresh ginger
  • hazelnuts
  • limes
  • mint
  • butter
  • mandarin oranges
  • jasmine rice
  • trout fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on May 18, 2017

    This recipe is worth all the effort and the results were superb. My husband has been bringing home trout once or twice a week and I was getting bored with all my usual recipes so I decided to go all out with this one. Because we had 9 -10" whole trout rather than filets we didn't get the full effect of the toasted rice but the bit that dropped off the skin and stuck to the trout flesh was very good. My husband loved the sauce which we not only put on the trout but also the jasmine rice I served with it. We think the sauce would be wonderful with just about any white-fleshed fish.

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