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

Name: Sautéed Trout or Fillet of Sole with Pine Nuts, Sour Cream, And Dill
Yield: Serves 2
Cuisine: Russia
Ingredients: 2 tablespoons chopped fresh dill or a combination of parsley and dill; 2 boneless trout, heads removed, about 8 ounces each, or 12 ounces sole fillets, or 2 salmon fillets, about 6 ounces each; Salt and freshly ground pepper; ¼ cup pine nuts; 4 to 6 tablespoons sour cream, at room temperature; 1 tablespoon olive oil; ½ cup dry bread crumbs; ½ cup white wine; 3 tablespoons unsalted butter

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

Europe
Russia
Fish course
Pescatarian
Eastern Europe

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