Trout with Cold Walnut Sauce

Recipes of Fish and Seafoods

Ingredients for Trout with Cold Walnut Sauce

For the sauce:

• 2/3 cup walnuts
• 1 thick slice white bread, crust removed
• - Salt and pepper
• 1/2 teaspoon vinegarOlive oil, for a thick sauceChopped parsley

For the fish:

• 4 (12 ozs. ) boned troutsSalt and pepper
• 1/3 cup flour
• 2 tablespoons butter
• 2 tablespoons oil

Preparation of Trout with Cold Walnut Sauce

1. Prepare the sauce. Pour boiling water over the walnuts, let soak and remove the skin. Soak the bread in water and squeeze. Set aside.

2. In a blender, grind the nuts with salt and pepper to taste. Add bread, a little vinegar and enough oil to form a thick sauce. Sieve and add chopped parsley to taste. The sauce should have the consistency of a thick mayonnaise. Serve with the warm or cold trout.

3. Prepare the fish. Rinse the fish and pat dry. Sprinkle inside and out with salt and pepper. Dredge lightly in flour, shaking off the excess. Melt the butter and oil in a large skillet. Sauté the fish 4-5 minutes on each side or until done. Serve with the cold walnut sauce.