Yield: 6 Servings
|½ cup||Walnuts broken OR pecans|
|4 \N||Trout fillets|
|\N \N||A little flour|
|\N \N||Salt and pepper|
|2 tablespoons||Walnut oil OR hazelnut oil|
|2 tablespoons||Sherry OR red wine vinegar|
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.