Pecan-Crusted Trout recipe
Ingredients:
Directions:
1) Grind pecans in a food processor until coarse. Transfer to a medium bowl; add flour and mix.
2) Place egg in a separate medium bowl.
3) Dip each trout fillet in egg, shaking off excess; dip into pecan mixture, turning to coat.
4) Heat oil in a large skillet over medium. Add trout and cook until golden on both sides, turning once, about 8 minutes total. Remove trout from skillet; place on serving platter.
5) Add butter to skillet; melt over medium heat. Add shallot, zest, thyme, and rosemary; cook until shallot is softened, about 3 minutes, stirring.
6) Increase heat to high; add wine and cook until evaporated, scraping up bottom of skillet. When almost dry, add cream and juice to skillet; cook until thickened slightly, stirring, about 2 minutes. Season to taste.
7) Pour sauce over trout; serve immediately.
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Reviews and Comments:
We enjoyed this. Didn't have shallots, but came out fine. Will make twice the sauce next time. Before serving,remove the bones and fillet and add sauce on top.
This recipe is fabulous! If done correctly, the herb flavors really stand out. I used Swai fillets for the fish; it is excellent, not fishy
or anything. Just keep in mind not to overcook or overseason the filets.
Definitely worth trying!
I just made this with fresh trout caught in CO. This is the absolute best way I've ever prepared my catch in 20+ years of fishing.
| Conversions | |
|---|---|
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
Data:
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