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Dip the fillets into seasoned flour and shake off excess.
Heat oil and add trout. Add butter, cook trout for 5 minutes and turn over and cook out.
Meanwhile rub walnuts in cloth whilst warm from blanching.
Take out and chop finely and put to one side.
Heat the oil.
Cut bacon into strips and fry in oil.
Cut mushrooms into quarters and fry with bacon and colour well.
Add meat stock and bring to the boil.
Add the lemon juice.
Shake in butter and add walnuts.
Season and add parsley.
Serve around the trout.
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