Saturday, 16 December 2017

Pecan-Crusted Trout with Lemon Garlic Sauce


  • 128mL mayonnaise
  • 15mL minced parsley
  • 7.5mL grated lemon zest
  • 10mL lemon juice
  • 1 garlic clove, minced
  • 256mL pecans
  • 64mL panko breadcrumbs
  • salt and pepper
  • 1mL cayenne pepper
  • 1 large egg
  • 5mL dijon mustard
  • 3 (~250g) headless, boneless, butterflied whole trout
  • 64mL vegetable oil
  1. Whisk together mayo, parsley, 2.5mL lemon zest, lemon juice, and garlic in a bowl. Chill until ready to serve.
  2. Grind pecans and panko in a food processor until finely chopped. Transfer to shallow dish.
  3. Stir in 2.5mL each salt and pepper, cayenne, and remaining lemon zest.
  4. In a second dish, whisk together egg, mustard, and 1mL each salt and pepper.
  5. Preheat oven to 200°F.
  6. Bisect each trout to yield 2 filets per trout. Pat dry and season with salt and pepper.
  7. Dredge flesh side of each filet in egg mix, allow excess to drip off, then dredge in pecan mixture and press gently to adhere. Buffer pecan side up.
  8. Heat oil in a nonstick skillet. Cook filets pecan side down until browned and fragrant, 3-4 minutes. Carefully flip filets and continue cooking until skin is browned and flesh flakes easily, 2-3 minutes. (You may need to cook in multiple batches).
  9. Serve with lemon-garlic sauce.

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