pecan crusted rainbow trout;
A delicate, mild rainbow trout with a crunchy nutty pecan crust. Topped with a garlic onion sauce with hints of white wine and lemon.
Servings: 4
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Ingredients
Pecan Topping
- ⅓ cup pecans
- ⅓ cup panko bread crumbs
- ¼ cup grated pecorino romano (the powdered stuff works best here, but you can use shredded. Can substitute asiago or parmesan as well)
- ½ tsp salt
- ½ tsp pepper
- 1 egg scrambled
Rainbow Trout
- 4 rainbow trout filets
- 1 small onion sliced
- 2 cloves garlic
- 1 cup white wine
- 1 lemon, juiced (or ½ large lemon)
- ¼ cup heavy cream
Instructions
pecan topping;
- Puree pecans in a food processor until approximately the size of the panko grains. (Optional) If you're using shredded pecorino romano cheese rather than the powdered stuff, I suggest tossing it in the food processor with the pecans and blitzing it a few times as well. This way the cheese will be smaller and evenly distributed in the breading mixture.
- In a flat and wide container (with enough space to lay the trout filets in, like a chinese food container) mix all ingredients except the egg, ½ cup pecans, ½ cup panko, ¼ cup grated pecorino romano, ½ each salt and pepper. Set aside.
- In another flat and wide container, crack and scramble the egg. Set aside.
lemon wine sauce;
- Heat a large pan over medium high heat. Add 1 Tbsp. of oil and allow to heat. Add garlic and sauté 30 seconds until fragrant. Add the sliced onions and cook 4- 6minutes over medium high heat until beginning to become translucent and soft.
- Add the 1 cup white wine and lemon juice from one small lemon to the pan. Cook until onions tender and the liquid is reduced by half.
- While sauce is simmering, prepare the fish. Press the flesh side of each filet into the egg mixture, then place flesh-side down into the pecan mixture. Press firmly to coat. Repeat with each filet and set aside.
- Once the sauce has reduced by half, add the heavy cream and stir to combine. Remove sauce to a separate bowl.
pecan crusted trout;
- Add another 1 Tbsp of oil to the pan and allow to come to heat.
- Once hot, place each filet skin-side down in the pan and cook 3-4 minutes. Flip fish and cook another 1-2 minutes until the pecan topping is golden.
- Remove the filet to a plate or serving platter, and repeat with any remaining filets.
- Serve warm and top with sauce immediately before serving to keep that nice pecan crust.
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