Pecan fried trout with orange and rosemary sauce. Trout with a crust of sweet pecan nuts, served with a fresh sauce of orange and rosemary.
Recipe courtesy Seafood from Norway
Prep and cooking time: 40-50 minutes
Serves: 4
Skill level: Easy
Ingredients
800g trout fillet, skinned and deboned
200 ml pecan nuts
150 ml flour
1egg white
2 tbsp butter
salt and pepper
Sauce
2 oranges
!/2 a lemon
2 shallots
15ml dry white wine
50ml white wine vinegar
3 stalks parsley, fresh curled
3 stalks thyme
3 stalks rosemary
50ml double cream
100gbutter
salt and pepper
Salad
1 carrots
1 small Romano lettuce
10 stalks chives
Method
- Cut the trout in serving pieces and sprinkle with salt and pepper.
- Blitz pecan nuts and half of the flour in a food processor and put the mix on a plate.
- Put the rest of the flour on a different plate, and whisk egg white in a bowl.
- Dip one side of the trout in flour and the other side first in egg white, then in the pecan mix.
- Melt butter in a frying pan and let it get a golden colour.
- Put the trout in the pan with the pecan side down, and fry until the pecan side is golden and crispy.
- Turn and fry on the other side until it’s barely cooked through, about 1 minute.
Sauce
- Zest orange and lemon
- Juice orange and lemon, and finely chop shallot.
- Put orange juice, lemon juice, shallot, white win, white wine vinegar, parley and thyme in a casserole and boil gently for about 10 minutes.
- Add rosemary and boil until it’s about one third liquid left.
- Sieve the sauce into a clean casserole, add the cream and bring to a boil.
- Reduce the heat and stir in butter bit by bit, the sauce shall not boil when you’re doing this.
- Add salt and pepper.
Salad
- Grate carrot and finely slice lettuce.
- Finely chop chives and mix with the carrot and lettuce.
Serve the trout with the sauce and salad. Garnish with some chives, whole pecan nuts and some orange and lemon zest.