Fresh trout with walnut dressing

    33 minutes

    Plain grilled trout is dramatically transformed by the addition of herbs and nuts, spiced vinegar and a pinch of paprika.

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    Serves: 4 

    • 2 teaspoons vegetable oil
    • 4 trout fillets, about 200g each
    • ¼ teaspoon paprika
    • 10 walnut halves
    • 125g rocket, watercress or mixed salad leaves
    • For the dressing
    • 1 shallot or 2 spring onions
    • A few sprigs of dill or celery leaves
    • 1½ tablespoons spiced rice vinegar or sherry vinegar
    • 4 tablespoons walnut oil
    • Salt and black pepper

    Preparation:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Preheat the griller to the highest setting. To make the dressing, peel and finely chop the shallot, or trim and finely chop the spring onions, and place in a small bowl. Chop the dill or celery leaves and add to the bowl along with the vinegar, walnut oil, salt and pepper. Mix well and put aside.
    2. Grease the griller tray with half the vegetable oil and place the trout fillets on top, skin side down. Season with salt and paprika. Grill the fish for 5–8 minutes, on one side only, until the flesh is opaque in the centre and delicately brown at the edges.
    3. While the fillets are cooking, heat the remaining vegetable oil in a small frying pan and gently fry the walnuts, shaking and stirring constantly so that they colour but do not burn. Drain on paper towels, then chop roughly.
    4. Rinse and dry the salad greens and arrange on four plates. Place a fillet of trout on each. Stir the dressing, spoon it over the fish, and scatter the walnuts on top.


    Tiny new potatoes go well with the clear flavours of this dish. Put them on to boil before you start grilling the trout.


    good source of vitamins B group and C.

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