6 very fresh trouts, boned, heads on (or heads can be removed if you want)
2 Tbsp olive oil (substitute for 1/4 c. butter in original recipe)
1 cup walnuts
1/2 bunch parsley
1/2 tsp. pepper
1/4 cup olive oil (substitute for 1/2 c. butter in original recipe)
lemon, parsley, and seedless grapes for garnish
Rinse and dry the trout. Make stuffing: chop walnuts in a food processor until they are fine (save 6 walnuts for garnish). Remove. Chop shallots with metal blade. Add parsley and chop. Add 2 Tbsp oil, seasonings and nuts and mix. Spread this mixture inside of trout. Reserve 1 Tbsp of stuffing for each trout for garnish. Put the 1/4 cup oil in a skillet and saute each trout for about 8-10 minutes on each side or until nicely browned. Serve on a platter with reserved stuffing and a walnut on each trout, garnish with lemon, parsley and grapes. Can do ahead.