The oils from the nuts bind the mixture...the combination of the two nuts also has a nice aroma


  • (2) large whole trout about 1 1/2 lb. ea
  • 1/2 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


Clean the fish, dip in the matzah meal and brown lightly in the oil on both sides

Make 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.

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Submitted 6/13/05.
Source: Nina Russo
Submitted By: Sandy Wells
Trout with Pine Nuts and Pecans