Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

Place the fish fillets in the pan, skin-side down, and leave to cook until the skin is crisp, around 10 minutes. Once the skin is done, flip over just for a minute to cook the other side.