Chef Folse's Pecan-Encrusted Sauteed Fillet of Trout Beurre Citr - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Pecan-Encrusted Sauteed Fillet of Trout Beurre Citron

Prep Time: 30 Minutes

Yields: 6 Servings

Comment:

I cannot think of an easier to make or tastier fish than this pecan-encrusted trout served with a wonderful classic sauce. It cooks in a jiffy and is packed with flavor. Your guests will think you worked for hours. Garnish this dish with a pinch of paprika for color and a sprig of tarragon, if desired.

Ingredients Pecan-encrusted Trout:

6 (6-ounce) trout fillets

1 cup ground pecans

1 egg, beaten

½ cup milk

½ cup water

salt and black pepper to taste

granulated garlic to taste

½ cup plain bread crumbs

Creole seasoning to taste

¼ cup vegetable oil

Ingredients for Beurre Citron:

8 ounces unsalted butter, chipped

½ cup dry white wine

3 tbsps lemon juice

2 tbsps orange juice

1 tbsp lime juice

2 cloves garlic, peeled and minced

1 tbsp sliced green onions

1 tsp chopped tarragon

salt and cayenne pepper to taste

½ cup grape tomatoes, halved

paprika for garnish

tarragon sprigs for garnish

Method:

In a medium bowl, combine egg, milk and water. Season to taste using salt, black pepper and granulated garlic. Mix well then set aside. In a shallow dish, mix together bread crumbs and pecans and season to taste using salt, black pepper, granulated garlic and Creole seasoning. In a 12-inch skillet, heat oil over medium heat. Working in batches, dip fillets first in egg mixture then dredge in bread crumb mixture, coating well. Place fillets in hot oil and cook 2–3 minutes on each side or until golden brown and cooked through. Do not overcrowd skillet. Using a slotted spatula, remove fillets from skillet and transfer to a serving platter. Set aside and keep warm until all fish are sautéed. In a large sauté pan, combine wine, juices, minced garlic, green onions and tarragon over medium-high heat. Bring to a low boil and cook until liquid is reduced to approximately 3 tablespoons. Swirling

pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots will develop and butter will separate. Season to taste using salt and cayenne pepper. Remove from heat and add tomato halves, swirling to coat well. Serve each fillet of trout with an equal portion of Beurre Citron. Garnish with paprika and tarragon sprig if desired.

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