1 c  Cornmeal
1 c  All-purpose flour
4    Boned trout, heads discarded
Halved lengthwise
8 tb Butter
1 tb Vegetable oil
3/4 c  Hazelnuts, chopped
1/3 c  Fresh lemon juice
1/2 c  Chopped fresh parsley
Lemon wedges

Combine cornmeal and flour in pie pan. Season with salt and pepper. Coat
trout with flour mixture. Melt 1 tablespoon butter with 1/2 teaspoon oil
in heavy large skillet over medium-high heat. Add 4 trout pieces; cook
until just cooked through, about 2 minutes per side. Transfer to platter.
Melt 1 tablespoon butter with 1/2 tablespoon oil in same skillet. Add
remaining trout; cook until just cooked through. Transfer to platter. Wipe
out any burned bits from skillet. Melt 6 tablespoons butter in same skillet
over medium-low heat. Add nuts and saute until brown. Add lemon juice and
boil until slightly thickened, scraping up any browned bits, about 1
minute. Add parsley. Season with salt and pepper and pour over fish.
Garnish with lemon.