Name: Pan-fried Fillet of Salmon Trout with Grapes and Walnuts
Yield: Serves 4
Ingredients: Salt and freshly ground white pepper; 1 X 1.25-1.5 kg/2½-3 lb salmon trout; 1 tbsp oil; 150 g/5 oz butter; juice of ½ lemon; 1 tbsp walnut oil; 150 g/5 oz green grapes; 50 g/2 oz walnut halves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

One of the best ways to eat salmon trout is pan-fried – in this case topped off with walnuts and green grapes – with a little salad. This recipe is equally suitable for river trout or salmon.

Ingredients

1 X 1.25-1.5 kg/2½-3 lb salmon trout
150 g/5

Method

Scale and fillet the salmon trout. Remove the line of small bones that runs down the middle of each fillet. Skin each fillet and cut across into two equal-sized portions.

Peel the grapes, cut them in half and remove the pips. Rub the walnuts in a dry cloth to remove any loose skin.

Heat the oil in a frying pan, then add 25