Trout Fillets with Pine Kernels

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Trout fillets are coated in chopped pine nuts and briefly sautéed.


  • 8 trout fillets, skinned
  • 8 tablespoons pine kernels
  • salt and pepper


Rub your finger against the grain the of the fillets to find any remaining bones and remove these with tweezers. Season lightly with salt and pepper. Chop the pine nuts very fine and coat the fillets on both sides with a good layer of the nuts. Heat the oil and butter in a frying pan and sauté the fillets for about 2-3 minutes each side. Carefully remove them to individual warmed plates. They a