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Trout Fillets with walnuts: Submitted by: Dany | Date Added: 26 Sep 2011
Listed in: Fish
Ingredients

2 tsp. Tea Oil
4 trout fillets, about 6 ounces (175 g) each
1 / 4 teaspoon of. teaspoon paprika
10 shelled walnuts
4 1 / 2 ounces arugula, watercress or mixed green salad (125 g)

For the vinaigrette:

1 shallot or 2 green onions
A few sprigs of dill or celery leaves
2 tsp. tablespoons sherry vinegar
6 tbsp. tablespoons walnut oil
Salt and black pepper

Cooking Instructions

Preheat grill to maximum. Prepare the vinaigrette: Peel and mince the shallots or onions. Place in a bowl. Chop celery and dill over the bowl. Add vinegar and oil. Salt and pepper. Mix well.

Grease a dish with a teaspoon of oil. Place the trout fillets so that the side which bears against the skin is flat. Sprinkle with salt and paprika. Broil on one side 5-8 minutes, to 4 inches (10 cm) of the heat source: the flesh should be opaque and browned at the edges.

During cooking fillets, heat the remaining oil in small skillet. Do brown the nuts, turning constantly. Drain on paper towels and chop.

Wash and dry the salad. Arrange on 4 plates. Ask a trout fillet in the center of each. Emulsify the dressing, pour over fish and sprinkle with chopped nuts.

Note: small new potatoes work well with this dish. Put them to cook in boiling water before you start cooking the trout fillets.

Makes 4 servings


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Trout Fillets with walnuts
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