Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce

Name: Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup pecan halves, lightly toasted; 1 cup dry breadcrumbs, preferably Japanese-style panko*; 4 (7 ounce) trout fillets; salt and pepper; 1/2 cup buttermilk; 2 tablespoons olive oil; 2 tablespoons butter; 4 sage leaves, chopped; 1/2 lemon, juice of; 5 tablespoons chicken broth

Submitted by FLUFFSTER

"This is a beautifully presented dish. For having such a long name, it's really very easy and takes no time at all. This is from a local Las Vegas newspaper. Serve with a crispy romaine salad with fresh tomatoes,and it's as simple as that!"

Download

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

For the pecan-crusted trout
1 cup pecan halves, lightly toasted
1 cup dry breadcrumbs, preferably Japanese-style panko*
4 (7 ounce) trout fillets
salt and pepper
¹⁄₂ cup buttermilk
2 tablespoons olive oil
For the brown butter sage sauce
2 tablespoons butter
4 sage leaves, chopped
¹⁄₂ lemon, juice of
5 tablespoons chicken broth

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

View Full Profile