Hazelnut Crusted Trout with Piccata Sauce

1 ½ Cups ground hazelnuts

1 Trout - cleaned

4 large eggs

2 Tbsp. Vegetable oil

1 Tbsp. Butter

¼ Cup white wine

1 shallot - chopped

2 cloves of garlic chopped

½ lemon juiced

2 Tsp. Parsley

1 Tbsp. Capers

1. Pulse Hazelnuts in a food processor until it becomes a powder.
2. Beat the eggs for an egg wash to dredge the Trout.
3. Season Trout with salt and pepper then dredge in egg wash then into the hazel nut powder.
4. On medium heat add the oil to the pan then cook both sides of the Trout to a golden-brown color.
5.  Remove the Trout from the pan and put on a plate.
6. Add into the pan the shallots, garlic and caper and cook for only a couple minutes then add white wine and lemon juice and bring to a good simmer.
7. Remove pan from the heat and wait a minute for it to stop simmering then add the butter and whisk butter into the sauce to slightly thicken.
8. Pour sauce over the fish then serve.