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Fish Fillets in Matzo Walnut Sauce (Pesche en Salsa)


  • 1 pounds trout fillets
  • 1 egg, beaten
  • 3 matzot, moistened and cut in small chunks
  • ½ cup water
  • Oil for frying
  • Salt and pepper
  • ½ cup matzo meal, to coat the fish fillets
  • Vinegar
  • ½ cup walnuts, chopped


  1. Season the fish fillets with salt and pepper. Dip the fillets in the beaten egg and then firmly press in the matzo meal to fully coat.
  2. Heat oil in a frying pan and fry the fillets until golden brown on both sides. Place the fried fillets in a glass or ceramic baking dish.
  3. Keep 3 tablespoons of the oil in the frying pan and add the water. Bring to boil and add the matzo chunks. Let boil for almost 10 minutes until the sauce thickens. Season with salt and pepper and add the walnuts and vinegar. Mix well and pour the sauce over the fish fillets. Let stand for 10 minutes to allow all flavor to combine.

Romama’s Note: The Fish Fillets in Matzo-Walnut Sauce can be served either warm or cold.

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