TROUT WITH HAZELNUTS Makes 4 servings This recipe is from Jonathan Waxman’s book Italian, My Way. He calls this dish “the essence of simplicity; trout, butter, hazelnuts, chives and lemon. It is a terrific crowd pleaser.” He recommends serving a bit of warm polenta on the side and a bottle of white wine from Liguria. “Fish is a delicate, extremely perishable commodity and the best advice I can impart is to buy only the freshest possible,” he writes.4 small 280-gr. trout with heads on 3 Tbsp. extra-virgin olive oil Sea salt and freshly ground black pepper to taste 2 lemons 2 cups raw hazelnuts 85 gr. (6 Tbsp.) butter 1 small bunch chives, mincedPreheat oven to 175ºC. Wash the trout and pat dry with paper towels. Coat the trout with 1 Tbsp. of the olive oil and season with sea salt and black pepper.Cut 1 lemon into slices and juice the second lemon. Spread the hazelnuts on a baking sheet and roast for 6 to 8 minutes in the oven until golden brown. Remove them, then transfer to a clean kitchen towel and rub to remove the skins. Crush the hazelnuts lightly with a rolling pin or wine bottle so the pieces are crumbly.In a large saute pan, heat the remaining 2 Tbsp. olive oil and 4 Tbsp. of the butter. Add the trout and cook for 3 minutes, then turn them over and cook 3 minutes more. Add the lemon slices to the pan so they absorb the fat and flavor the butter.When the trout are done, transfer them to a platter. Add the remaining 2 tablespoons of butter and the hazelnuts and lemon juice to the pan. Stir in the chives, spoon the sauce over the trout and serve.FISH WITH FENNEL, TOMATOES AND OLIVE OILYou can prepare this dish with a delicate white fish, such as halibut, sea bass or tilapia, or with salmon. Fresh basil gives the sauce a lively flavor, but you can replace it with chopped tarragon or parsley. You can add a pinch of saffron to the sauce along with the wine. If you like, add 1⁄3 to 1⁄2 cup flavorful black olives to the sauce at the last minute.3 or 4 Tbsp. extra virgin olive oil 6 large tomatoes, peeled, seeded and chopped Salt and freshly ground pepper 1 fennel bulb 1 large onion, chopped 4 large garlic cloves, chopped 1⁄4 cup dry white wine 1⁄3 cup fish stock, vegetable broth or water 6 large basil leaves, chopped 575 to 675 gr. halibut, sea bass or sole fillets, in 4 to 8 piecesIn a sauté pan heat 1⁄2 Tbsp. olive oil. Add tomatoes and a little salt and pepper. Cook over medium heat, stirring often, for 15 minutes or until almost all the liquid evaporates.Remove fennel stalks and outer layers, which are slightly fibrous. Cut fennel in very thin strips. Rinse and dry them. In another sauté pan, heat 11⁄2 Tbsp. olive oil and add fennel, onion and garlic. Cook over low heat, stirring often, for 10 minutes or until fennel is tender but not brown; cover pan during cooking if it becomes dry.Add wine, stock, salt and pepper to fennel mixture and simmer for 5 minutes. Add cooked tomatoes and most of the basil and cook for 5 minutes, stirring often. Taste and adjust seasoning.Preheat oven to 220ºC. Brush a large baking dish with olive oil. Arrange fish pieces in it side by side. Spoon hot tomato sauce over fish. Bake uncovered for 10 minutes or until fish can barely be flaked and has changed color in its thickest part; check with a small sharp knife. If serving cold, refrigerate until ready to serve, or up to 24 hours.Just before serving, drizzle fish with remaining olive oil and shake the pan gently to blend it with the juices. Sprinkle with remaining basil. Serve hot, at room temperature or cold.Makes 4 or 5 main-course or 6 or 7 appetizer servings.
Cook fish like an Italian
The fennel-fish connection: In contrast to many chefs who pay lip service to simplicity and give recipes for elaborate dishes, Jonathan Waxman is true to his word.
TROUT WITH HAZELNUTS Makes 4 servings This recipe is from Jonathan Waxman’s book Italian, My Way. He calls this dish “the essence of simplicity; trout, butter, hazelnuts, chives and lemon. It is a terrific crowd pleaser.” He recommends serving a bit of warm polenta on the side and a bottle of white wine from Liguria. “Fish is a delicate, extremely perishable commodity and the best advice I can impart is to buy only the freshest possible,” he writes.4 small 280-gr. trout with heads on 3 Tbsp. extra-virgin olive oil Sea salt and freshly ground black pepper to taste 2 lemons 2 cups raw hazelnuts 85 gr. (6 Tbsp.) butter 1 small bunch chives, mincedPreheat oven to 175ºC. Wash the trout and pat dry with paper towels. Coat the trout with 1 Tbsp. of the olive oil and season with sea salt and black pepper.Cut 1 lemon into slices and juice the second lemon. Spread the hazelnuts on a baking sheet and roast for 6 to 8 minutes in the oven until golden brown. Remove them, then transfer to a clean kitchen towel and rub to remove the skins. Crush the hazelnuts lightly with a rolling pin or wine bottle so the pieces are crumbly.In a large saute pan, heat the remaining 2 Tbsp. olive oil and 4 Tbsp. of the butter. Add the trout and cook for 3 minutes, then turn them over and cook 3 minutes more. Add the lemon slices to the pan so they absorb the fat and flavor the butter.When the trout are done, transfer them to a platter. Add the remaining 2 tablespoons of butter and the hazelnuts and lemon juice to the pan. Stir in the chives, spoon the sauce over the trout and serve.FISH WITH FENNEL, TOMATOES AND OLIVE OILYou can prepare this dish with a delicate white fish, such as halibut, sea bass or tilapia, or with salmon. Fresh basil gives the sauce a lively flavor, but you can replace it with chopped tarragon or parsley. You can add a pinch of saffron to the sauce along with the wine. If you like, add 1⁄3 to 1⁄2 cup flavorful black olives to the sauce at the last minute.3 or 4 Tbsp. extra virgin olive oil 6 large tomatoes, peeled, seeded and chopped Salt and freshly ground pepper 1 fennel bulb 1 large onion, chopped 4 large garlic cloves, chopped 1⁄4 cup dry white wine 1⁄3 cup fish stock, vegetable broth or water 6 large basil leaves, chopped 575 to 675 gr. halibut, sea bass or sole fillets, in 4 to 8 piecesIn a sauté pan heat 1⁄2 Tbsp. olive oil. Add tomatoes and a little salt and pepper. Cook over medium heat, stirring often, for 15 minutes or until almost all the liquid evaporates.Remove fennel stalks and outer layers, which are slightly fibrous. Cut fennel in very thin strips. Rinse and dry them. In another sauté pan, heat 11⁄2 Tbsp. olive oil and add fennel, onion and garlic. Cook over low heat, stirring often, for 10 minutes or until fennel is tender but not brown; cover pan during cooking if it becomes dry.Add wine, stock, salt and pepper to fennel mixture and simmer for 5 minutes. Add cooked tomatoes and most of the basil and cook for 5 minutes, stirring often. Taste and adjust seasoning.Preheat oven to 220ºC. Brush a large baking dish with olive oil. Arrange fish pieces in it side by side. Spoon hot tomato sauce over fish. Bake uncovered for 10 minutes or until fish can barely be flaked and has changed color in its thickest part; check with a small sharp knife. If serving cold, refrigerate until ready to serve, or up to 24 hours.Just before serving, drizzle fish with remaining olive oil and shake the pan gently to blend it with the juices. Sprinkle with remaining basil. Serve hot, at room temperature or cold.Makes 4 or 5 main-course or 6 or 7 appetizer servings.