Pecan Crusted Mountain Trout With Brown Butter Sage Sauce Recipes

PECAN-CRUSTED MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE

Steps:

• To make trout:.
• Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• Press pecan mixture on top of buttermilk coating to make thick crust.
• Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• To make sauce:.
• In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• Pour over trout and serve.
• * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
• Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

PANFRIED TROUT WITH PECAN BUTTER SAUCE

Steps:

• Preheat oven to 200°F.
• Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
• Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
• Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
• Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.