Pecan Crusted Trout With Orange Rosemary Sauce Recipes

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.

PECAN CRUSTED TROUT

Steps:

• To make the pecan crusted trout:
• Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
• Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
• To make the watercress salad and apple cider vinaigrette:
• In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
• Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
• To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

PECAN CRUSTED TROUT WITH ORANGE-ROSEMARY SAUCE

Steps:

• Rinse the trout and pat it dry with paper towels. In a food processor, finely grind the pecans with the flour and salt. (If you do not have a food processor or don't want to dust it off, use a mallet to pulverize the nuts in a plastic bag, then shake it thoroughly with the flour and salt.)
• Using a pastry brush or the back of a spoon, brush the egg white on the flesh side of the trout (or both sides of fillets). Coat the fish by sprinkling the nut mixture onto the flesh and pressing firmly.
• In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, melt 1 Tbsp. butter over medium to medium-high heat.
• Add the trout, flesh side down. Cook it without moving it until the pecans are lightly browned, 5 - 6 minutes. (If using fillets, you can flip them to brown the second side.)
• Meanwhile, in a small saucepan over medium-high heat, bring the orange juice and rosemary to a boil.
• Reduce the heat and simmer it for a few minutes until the sauce is slightly reduced.
• Add 1 Tbsp. butter, stirring until it is melted. Reduce the heat to low to keep it warm.
• Transfer the trout to plates (if using whole trout, cut them in half down the middle, if desired), pecan side up, and drizzle them with the orange-rosemary sauce. Serve immediately.