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Crispy Trout with Sorrel and Macadamia Nut Sauce

Serves 4


  • 4 trout fillets (skin on)
  • 1 cup macadamia nut (walnuts may be substituted)
  • 3 cloves garlic
  • 1/4 cup minced onion
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon chopped sorrel (basil, mint or cilantro can be substituted)
  • salt and cayenne to taste
  • fish stock sufficient to produce desired consistency
  • flour for dredging
  • olive oil



  1. Pound nuts with the garlic, salt and cayenne to a paste consistency.
  2. Blend in the onion, vinegar, sorrel and fish broth until thick and creamy.


  1. Dredge each fillet in a small amount of salted flour.
  2. Add 2 to 3 tablespoons of olive oil to a large sauté pan, turn heat and place the prepared fillets skin-side down onto the hot pan. Sauté for 3 to 4 minutes on first side.
  3. When the color is rich and golden, flip the fillets to the second side. Cook about 1 additional minute, then remove to a plate lined with paper towel to absorb excess oil.

To Plate/Serve

  1. Place the fish skin-side down onto plate.
  2. Spoon the sauce down the middle of each fillet.

Garnish with fresh sorrel.

Hudson Valley Restaurant Week is back this April 8-21!