Hazelnut Crusted Trout 3/4 cup hazelnuts, finely chopped or ground 1.5 lb (24 oz) steelhead trout, (buy in a large filet with no bones) 2 large eggs 3 tablespoons vegetable oil 3 cups arugula 1/2 cup dried-cherries 2 tablespoons olive oil juice from 1/2 lemon