Sea Trout with Chard and Walnuts from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Name: Sea Trout with Chard and Walnuts from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott
Ingredients: 6 ounces broken walnut pieces (about 1½ cups); juice and rind of 1 lemon; 1 pound Swiss chard, leaves and stalks separated; 3 anchovy fillets; 3 shallots, finely chopped (if unavailable, use 3 tablespoons chopped mild onions); ½ cup (1 stick) butter; black pepper; 1 sea trout, skin removed

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This was inspired by the Filippino idea of wrapping fish in cardoon leaves—another good way of cooking it, however not for the delicate flavor of sea trout. I love chard and feel that people are...

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Ingredients

6 ounces broken walnut pieces (about 1½ cups)
juice and rind of 1 lemon
1 pound Swiss chard, leaves and stalks separated
3 anchovy fillets
3 shallots, finely chopped (if unavailable, use 3 tablespoons chopped mild onions)
½ cup (1 stick) butter
black pepper
1 sea trout, skin removed