Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pecan Crusted Trout.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pecan Crusted Trout.

    Post  Admin on Mon Mar 25, 2013 9:45 pm

    1 cup pecans
    cup all-purpose flour
    1 egg, lightly beaten
    4 (6-ounce) trout fillets
    2 tablespoons olive oil
    2 tablespoons butter
    cup chopped shallot
    1 teaspoon lemon zest
    teaspoon dried thyme
    teaspoon dried rosemary
    cup dry white wine
    cup heavy cream
    cup orange juice
    Sea salt and black pepper, to taste

    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

      Current date/time is Sat Feb 16, 2019 12:01 pm