June 2014 - Trout Filets with Walnut-Butter

Trout Filets with Walnut-Butter

(serves four)

Ingredients:

half a lemon, juice only
4 trout filets, approx. 140 g each
2 shallots, finely chopped
½ bunch of flat leaved parsley, finely chopped
50 g Walnuts, chopped
2 tbl spoons sunflower oil
50 g butter
salt and pepper

Method:

Pour the lemon juice over the fish and season with salt and pepper. Leave to marinate in the fridge for about half an hour.

Heat the oil and fry the fish for three to four minutes each side. Remove to a platter and keep warm.

In the same frying pan sweat the shallots and the walnuts, until the nuts become slightly coloured. Add the butter and parsley and heat until the butter starts to froth. Season with salt and pepper, arrange over the fish filets and serve immediately on warmed plates.

We serve this dish with rice and spinach.