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1
Place the hazelnuts on a baking sheet in a preheated 350-degree oven for 10 minutes.
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2
When they are lightly toasted, remove from the oven and immediately rub them vigorously in a heavy, dry kitchen towel to remove the skins.
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3
Set aside to cool.
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4
Place the new potatoes, the minced shallots, and the chicken stock in a 2 quart sauce pot.
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5
Add 1 teaspoon of salt, and bring to a boil.
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6
Lower the heat to a simmer and cover with a tight-fitting lid.
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7
Cook for 20 minutes, or until the potatoes are done, but firm.
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8
The tip of a knife should penetrate them with a slight resistance.
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9
Meanwhile, cut off the head and tail of the trout.
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10
Using tweezers, remove any pin bones you may find in the trout.
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11
Separate the trout into 2 fillets each by cutting down the back of the trout.
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12
Season with salt and pepper, and dredge the trout fillets in the flour.
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13
Add the green beans to the potato pot, cover and place on medium-high heat for 5 minutes.
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14
Preheat a 12-inch skillet over medium heat.
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15
Add the olive oil and 2 tablespoons of butter.
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16
Saute the trout fillets, skin side down, until golden brown.
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17
Turn the fillets and cook 1 more minute.
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18
Remove from the pan, and repeat until all the trout are cooked.
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19
Place all the fillets a baking sheet in the oven to keep warm.
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20
Add the contents of the potato pot to the trout pan.
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21
Add the hazelnuts, bring to a boil, and stir in the lemon juice and butter.
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22
To serve, divide the potato mixture onto 4 plates, and place 2 fillets, skin side up, crisscrossed on each plate.
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23
Spoon the remaining hazelnut sauce over each portion, and serve immediately.
