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

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Back to Square One

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.

Ingredients

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

Method

Procedure

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