Fish: Trout Pecans 02 by Recipe Cottage

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	Trout Pecans 02

		Trout Pecan Serves: 4 4 rainbow trout cleaned, left whole 1/4 cup flour 1/4 teaspoon salt 1 pinch pepper 2 tablespoons butter 2 tablespoons butter 4 tablespoons pecans, chopped juice of 1/2 lemon salt black pepper 1 tablespoon chopped parsley 1 teaspoon fresh thyme or chives, chopped Measure the thickness of each trout. Season the flour with 1/4 teaspoon salt and pinch of pepper. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet; when hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side. Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked trout on a hot platter. Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nutbrown. Add the lemon juice, seasonings, parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the trout.