Sautéed Trout or Fillet of Sole with Pine Nuts, Sour Cream, And Dill

Preparation info

  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1992

  • About

You want simple? Tasty? Fast? This Russian recipe is a winner. It’s a classic, quick-sauté dish that can be prepared in minutes. To gild the lily, add a few shrimp to the sauce. Serve with boiled potatoes or rice and asparagus or green beans.


  • ¼ cup pine nuts
  • 2 boneless trout, heads removed, about 8 ounces each, or



Preheat the oven to 350 degrees. Spread the pine nuts on a baking sheet and toast until fragrant and golden, about 7 minutes