Ingredients
8 rainbow trout fillets (2 to 2-1/2 lb.)
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter
1/4 cup finely chopped fresh parsley
2 Tbs. finely chopped fresh tarragon
24 1/8-inch-thick lemon slices (2 to 3 lemons)
1/4 cup chopped walnuts
Fine Cooking
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Kosher salt and freshly ground black pepper
1/2 cup unsalted butter
1/4 cup finely chopped fresh parsley
2 Tbs. finely chopped fresh tarragon
24 1/8-inch-thick lemon slices (2 to 3 lemons)
1/4 cup chopped walnuts
Description
Fine Cooking
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