Trout with hazelnuts

Trout terrine

• 4 TROUT, cleaned
• 100 GRAM BUTTER
• 100 GRAM FLOUR
• 75 GRAM HAZELNUTS, chopped
• JUICE OF 1 LEMON
• 1 TBSP PARSLEY, chopped
• FEW GREEN ONIONS, chopped

• 1 BIG WINTER CARROT, cleaned and in thin slices
• 1 1/2 CUP CREAM
• HANDFUL DILL, chopped
• 4 LEAVES GELATIN, soaked
• 3 SLICES OF SMOKED TROUT

Mix the flour with salt and pepper to taste and roll the trout through this mixture. Fry them on both sides in half of the butter, about ten minutes per side. Take the rout out of the pan brown the rest of the butter; stir in the lemon juice and pour this over the fish. Sprinkle with hazelnuts, parsley and green onions.

Cook the carrot slices 10 minutes and line a cake tin with them; keep a few behind. Bring half of the cream to the boil and dissolve the gelatin. Add the rest of the cream, dill and pepper and salt to taste. Pour a thin layer of cream in the cake tin, add a trout fillet, another layer of cream and so on, finish with some cream and close with the remaining carrot slices. Put the terrine in the fridge to firm up for 4 hours. Cut it in slices.