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.
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
Lay a fillet of salmon trout on each plate, spoon the walnuts and grapes over each fillet and pour the butter over the top. Serve immediately.
© 1989 Ian McAndrew. All rights reserved.