LOCATION: Recipes >> Fish >> TROUT WITH PECANS AND LEMON
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TROUT WITH PECANS AND LEMON
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3 tablespoons olive oil
1/2 cup milk, for dredging
1/2 cup all-purpose flour, for dredging
2 butterflied trout, 12 ounces each
2 tablespoons minced parsley
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup pecan pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat the olive oil to sizzling in a large heavy skillet. Have the
milk and flour in shallow bowls. Dip each trout in the milk, let
it drip off excess, then dip it in the flour. Saute until golden
brown, turning once. Remove to a warmed serving platter or two
plates while you make the sauce. Sprinkle generously with parsley.
Wipe out the pan and melt the butter in it. When the butter just
begins to brown, add the lemon juice, pecans, salt and pepper.
Pour immediately over the trout and serve. Serves 2
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