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Trout with walnuts

Get it all on this Recipe...

Download Trout with walnuts as pdf
Servings
4
Preparation Time
  • 30 minutes
Cooking Time
30 minutes
Recommended Wine
Chassagne-Montrachet blanc
Ingredients
4 trout (about 0.66 lbs. each), 3 1/2 oz. walnuts, 3/4 cups walnut wine, 1 pint creme fraiche (sour cream), butter, salt, pepper, 1 pint fish fumet
Preparation Instructions
Prepare the trout fillets. Season. Set aside. Reduce the walnut wine with the crushed walnuts. Add the fish fumet. Reduce by half and add cream. Season. Gently thicken. Place the trout fillets (skin side down) in a pan with butter. Stir and strain the sauce. Add some butter. Place the trout fillets on serving plates. Pour some sauce over them and decorate with some dill.
Restaurant Name

Trout with walnuts

There are many ways on how to enjoy your trout, from having fun and relaxing way of trout fishing up to the moment it touches your tongue and you savor made-in-heaven trout dishes. All trout recipe starts with a fresh trout, preferably catched that same day. Trout Recipes do not required sophisticated cocking methods or expensive herbs and spices to be delicious. Just pay attention to every single and special detail while you read this trout recipes. When it comes to cooking trout a simple trout recipe is the key.

 

With their thin skin and tiny scales, trout do not need scaling, and are often cooked whole. Trout found in clear rushing streams are probably the most popular sport fish. Some species, such as Pacific Coast steelhead, are anatropous, meaning that they live part of their lives in salt water, part in fresh. Most trout sold in fish markets are farm raised, and the taste varies with conditions on the farm. The flesh varies from pink to white, depending on what the trout has been fed. Quality trout is easy to recognize. Fresh trout never smells fishy, it smells fresh. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin covered with clear, slippery slime. Very fresh trout should be so slippery they are difficult to hold. Fresh trout flesh will give slightly when you press it with a finger, then spring back into shape. Keep trout cool on the trip from the catch point or market to your house. Never let it stay un refrigerated for long. To store trout, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Trout will store well this way for up to two days. Read more on http://www.mothernature.com/Library/Ency/Index.cfm/Id/1979001

 

★★★★   59 votes
Reviews (10)
byBilly, June 20, 2012
This is rather easy, note that I had just tried this. With all the cakes that I had made all my life this is the easiest! I really recommend this to anyone that I know who cooks and bakes, I even made my daughter try it and she enjoyed. I hope you did too!
bydaphnie, May 28, 2012
I am quite disappointed, until now the video that I am waiting for is still not working! I would like to try this but then still the video is not working.
byalysson n., May 13, 2012
I just hope you can fix these glitches on your site. I was hoping that the video can serve as my guide in making the dish. To no luck, it was simply a failure. I just wasted the trout.
byYuuka, April 23, 2012
I loved to taste this recipe especially because it has walnut. I honestly did not understand the instructions fully, but I still tried to make this out of desperation. I love walnuts so I added more. In the end, the recipe did not taste perfect. I was expecting a high quality dish, but I can’t serve this to my guests. Please make the instructions clearer and more specific.
byLoraine C., April 5, 2012
It wasn’t a successful recipe but still made it. The taste is common, therefore I will rate this average. Not an addicting dish…
byamalia, March 23, 2012
It is true that there are many ways on how to enjoy your trout, from having fun and relaxing way of trout fishing up to the moment it touches our tongue and the savor made-in-heaven trout dishes. This kind of recipe is really relish! Very easy to prepare. Kind of recipe to be recommended to your relatives and friends.
byAmery, March 22, 2012
It’s the first time I have had a flavor of walnut on a trout recipe. As much as a walnut’s not supposed to have an emphasized taste, it has really made a difference. I can’t explain it…but I can say it’s a good change it has made.
bywalnut lover ; ), March 20, 2012
Simple, easy and “greatly” more delicious than what you’d expect from the little efforts you need to give for it. The inventor of this would be what you could call a “simple genius”.
byMarge S., March 8, 2012
I never had trout with walnuts before, so I tried this recipe. As far as I know my results were kind of acceptable. I followed the recipe down to the last dot, and for me it’s was not much a chore. This is the easiest trout recipe I know so far.
byShane, March 2, 2012
My dad always asked me to cook trout for him. But I don’t know how to choose the right and fresh trout recipe for him. And as I keep on researching about it, I discovered this site. And so, I cooked this recipe for my dad. He really loved the taste of this trout recipe. The walnuts gave an extra flavor on it. I feel so delighted because after how many months, I was able to cook his favorite trout.
If you have a specific diet choice or preference, and are looking for a specific recipe, GourmetRecipe.com has good range of recipes.


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