Recipe - Cornmeal-Raisin Scones

1 cup Cornmeal
1 cup Allpurpose flour
4 Boned trout, heads discarded
Halved lengthwise
8 tablespoon Butter
1 tablespoon Vegetable oil
Three fourths cup Hazelnuts, chopped
1/3 cup Fresh lemon juice
One half cup 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 One half teaspoon oil
in heavy large skillet over mediumhigh heat. Add 4 trout pieces; cook
until just cooked through, about 2 minutes per side. Transfer to platter.
Melt 1 tablespoon butter with One half 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 mediumlow 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.