Trout Piccata With Hazelnuts & Crisp Capers

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1 1/2 tablespoons drained capers

2 teaspoons + 2 tablespoons olive oil

2 whole, boneless rainbow trout

Sea salt and black pepper

4 tablespoons Wondra instant flour (see side bar) 1/2 cup low-sodium chicken broth

1/4 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter, at room temperature

2 tablespoons toasted chopped hazelnuts (see Note)

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