Quoting Michael Loo to Daniel Traechin <=-

The first method produces a nutty flavor that I like,
from the caramelization of the milk solids.

When making brown butter I like to add milk powder to get browner,
nuttier brown butter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Trout with Hazelnuts, Lemon and Parsley Brown Butter
Categories: Fish, Trout, Nuts, Sauces
Yield: 4 Servings

3/4 c Dry Italian Breadcrumbs
1/2 c Plus 3 tb crushed
Toasted hazelnuts
8 tb Chopped Italian parsley
4 Whole boneless trout
4 tb Olive oil
1/2 c Butter
1/4 c Fresh lemon juice
2 ts Grated lemon peel

Preheat oven to 350 F. Oil large rimmed baking sheet. Combine
breadcrumbs, 1/2 cup hazelnuts and 2 tablespoons parsley in medium
bowl. Open trout and sprinkle flesh side with salt and pepper.
Press hazelnut mixture into flesh side of butterflied fish.

Heat 1 tablespoon oil in heavy large nonstick skillet over high
heat. Add 1 whole trout, hazelnut side down. Saute until golden,
about 2 minutes. Transfer trout, hazelnut side up, to prepared
baking sheet. Repeat with remaining olive oil and trout. Transfer
trout to oven and roast until opaque in center, about 5 minutes.

Meanwhile, melt butter in same skillet over medium heat and allow
to brown. Add 3 tablespoons crushed hazelnuts, 6 tablespoons
parsley, lemon juice and 1 teaspoon lemon peel; stir to combine.
Season sauce with salt and pepper; pour over fish. Sprinkle with
remaining 1 teaspoon lemon peel and serve immediately.

Recipe by: Tribeca Grill, New York City
Source: Bon Appetit October 2000
From: Josefina Anita Brown-King

MMMMM


Cheers

Jim


... As for butter versus margarine, I trust cows more than chemists.

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