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Trout with Pine Nuts and Pecans Recipe | |
Jewish Seafood | |
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Ingredients:
(2) large whole trout about 1 1/2 lb. ea1/2 C fine matzah meal 2 T olive oil 1/2 C pecans, coarsely chopped 2 oz. pine nuts 1/2 C white wine 1/3 C celery leaves salt and pepper 2 T butter
Directions:
Clean the fish, dip in the matzah meal and brown lightly in the oil on both sidesMake a cut lengthwise in the trouts. Mix the pecans and the pine nuts, divide the mixture in half and stuff the fish with half of the mixture. Reserve the other half. Arrange the fish in an oven proof dish. Combine the celery leaves, white wine, salt and pepper and pour over the trout. Cover the dish and bake at 350 degrees for 30 minutes. Lightly toast the remaining half of the nut mixture in 2 T of butter, and top the baked fish with it. Serve imemdiately. The oils from the nuts bind the mixture...the combination of the two nuts also has a nice aroma
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