Pecan Crusted Trout with White Wine Buerre Blanc

Chef Paul Smith
Ingredients: 

4 – 6 oz. portions of trout

1 cup chopped pecans

1/2 cup panko bread crumbs

1/4 cup vegetable or olive oil

S & P TT

Beurre Blanc Ingredients:

1 shallot, minced

1/2 cup white wine

1/2 cup heavy whipping cream

2-4 oz. butter

Directions: 

Combine pecans and bread crumbs in a flat baking dish or on a large plate. Season trout with salt and pepper and lay flesh side down in pecan mixture.

Preheat large saute pan.  Add vegetable or olive oil. Place fish, pecan side down, in the pan.

Cook approximately 2 minutes per side.

 

Beurre Blanc Directions:

Sweat shallots in remaining oil used to cook trout.  Deglaze with white wine.

Reduce by half.  Add whipping cream and butter.  Swirl in pan.

Serve immediately.

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