Rainbow Trout with Pasty, Sweet Herb, and Cashew Nut Sauce

Step 1: Season the trout with salt and black pepper

In a frying pan, heat the olive oil and one tablespoon of butter

Step 2: Allow it to heat well

Then add the fresh trout fillet and cook on both sides until golden brown

Reserve in a plate

Step 3: Drain the used butter

In the same frying pan, without washing, add the remaining butter, sweet herb, cashew nut, and pasty liqueur

Stir-fry the mixture over medium heat to create a sauce

Place it on top of the trout

Serve with cooked vegetables.