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Rainbow trout with lemon sage walnut sauce (Serves 4 - 6)
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Ingredients:
4-6 gilled and gutted rainbow trout
flour
olive oil
salt and pepper
For serving:
soft cooked polenta
Lemon sage walnut sauce:
1 bunch sage, leaves only
100 g walnuts, roughly chopped
100 g butter
1 large lemon
150 ml dry white wine
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Method:
Lightly flour the fish and season with salt and pepper inside and
out.
Pan-fry in olive oil for 5 minutes each side and then place in
a preheated moderate oven for 7 minutes.
Meanwhile, crisp the sage, walnuts and butter, add lemon zest and
wine and simmer until the liquid is reduced by half.
Serve the fish with hot, soft polenta and pour over the sauce.
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