Title: Trout with Pine Nuts
Categories: Fish Nut British French
Yield: 1 Servings

4		Pan-sized trout*
		Seasoned flour (salt, pepper
		Only)
		Clarified butter
8	tb	Raw pine nuts (shelled)
		Juice of 1 lemon

*head removed, and central bone/ribs removed (the head/bones would have been saved for stock)

Dredge the trout in the flour, and saute in the clarified butter until done. Remove from the pan, and keep warm.

Add the pine nuts, and additional butter if needed, and saute until nuts are slightly browned. Squeeze lemon juice into the pan, and pour the butter/nut/lemon mixture over the trout. ( I'd stir in a little fresh parsley here).

Serve with additonal lemon.

Kathy in Bryan, TX

previous

next