• 1 X 1.25-1.5 kg/2½-3 lb salmon trout
• 150 g/5 oz green grapes
• 50 g/2 oz walnut halves
• 1 tbsp oil
• 150 g/5 oz butter
• Salt and freshly ground white pepper
• 1 tbsp walnut oil
• juice of ½ lemon

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 g/1 oz of the butter and heat until it starts to sizzle. Season the fillets on the skin side. Gently lay the fillets in the pan, skin side up, and fry gently until they are lightly browned, then turn them over and continue cooking over a gentle heat until lightly browned on the other side. Remove the fish from the pan, drain on kitchen paper and keep warm. Tip out the fat from the pan, wipe the pan and return to the heat. Add the walnut oil and, when this is hot, add the grapes and walnuts. Toss them in the oil and then add the rest of the butter and shake the pan until it has all melted. Finally, pour in the lemon juice.