Pineapple-Pistachio Trout Fillets

Ingredients

• 8 portions trout fillet (80 g each)
• Salt
• freshly ground pepper
• a little flour
• 2 eggs (medium size)
• Cayenne pepper
• 80 g chopped pistachios
• 4 tbsp oil
• 2 tbsp butter
• lime wedges for garnish

Instructions

1. 1.

   Rinse the trout fillets and pat dry. Season with salt and pepper, then dust lightly with flour. Beat the eggs in a shallow dish with a pinch of cayenne pepper. Coat each fillet first in egg, then in pistachios.

2. 2.

   Heat oil in a large non-stick skillet over medium-high heat. Sear the fillets for a short time on both sides. After flipping, reduce the heat and add butter to the pan. Cook the fillets for about 5 minutes, turning once more. Serve garnished with lime wedges.