Pan-fried Fillet of Salmon Trout with Grapes and Walnuts

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


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


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