Trout Sauteed in Walnut Oil
Submitted by sgirwin
Flour-dusted trout fillets pan-seared in fragrant walnut oil, finished with toasted walnuts and a splash of sherry vinegar. Elegant enough for company, easy enough for Tuesday.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is the kind of dish that makes you look like you spent an hour in the kitchen when you barely spent 35 minutes.
Flour-dusted trout fillets get a golden sear in walnut oil, then toasted walnuts and sherry vinegar come together in a quick pan sauce that’s nutty, bright, and just a little bit fancy.
It’s a bistro-style supper that relies on quality ingredients and simple technique rather than a long list of steps.
Chef Tips
- Walnut oil burns fast. Keep the heat at medium and use just enough to coat the pan. If you can’t find walnut oil, hazelnut oil works beautifully too.
- Toast the nuts first. That five minutes in a dry skillet transforms them from bland to deeply fragrant. Watch them closely because they go from toasted to burnt in a heartbeat.
- Deglaze while the pan is hot. Adding the vinegar right after removing the fish captures all those golden browned bits for maximum flavor.
Ingredients
Directions
Toast the nuts in a dry skillet over medium heat, shaking the pan often, for about 5 minutes.
Set aside. Wipe the skillet with paper towels.
Dust the fish fillets with flour and shake off the excess.
Heat just enough oil to film generously the bottom of the skillet.
Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
Remove the fish to a warm dish.
Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.
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