Sea Trout with Chard and Walnuts

Name: Sea Trout with Chard and Walnuts
Yield: Serves 4
Cuisine: Filippino
Ingredients: 6 ounces broken walnut pieces (about 1½ cups); juice and rind of 1 lemon; 1 sea trout, skin removed; black pepper; ½ cup (1 stick) butter; 3 shallots, finely chopped (if unavailable, use 3 tablespoons chopped mild onions); 3 anchovy fillets; 1 pound Swiss chard, leaves and stalks separated

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This was inspired by the Filippino idea of wrapping fish in cardoon leaves—another good way of cooking it, however not for the delicate flavor of sea trout. I love chard and feel that people are often scared of it. This is a lovely dish.

Ingredients

1 pound Swiss chard, leaves and stalks separated
½ cup (1

Asia
Philippines
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Blanch the stalks of the chard in boiling water and refresh under a cold faucet. Do the same with the leaves, leaving them flat.

Preheat the oven to 400°F.

In a frying pan, melt three-quarters of the butter and fry the shallots. Add the anchovy fillets and allow them to