Panfried Trout with Pecan Butter Sauce Recipe

Name: Panfried Trout with Pecan Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter; 2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact; 1 teaspoon salt; 3/4 cup all-purpose flour; 3 tablespoons vegetable oil; 1/4 cup pecans, coarsely chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; Garnish: lemon wedges

Servings: persons

1 stick (1/2 cup) unsalted butter
2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
1 teaspoon salt
3/4 cup all-purpose flour
3 tablespoons vegetable oil
1/4 cup pecans, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: lemon wedges

1
Preheat oven to 200F.
2
Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
3
Rinse trout and pat dry.
4
Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish).
5
Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
6
Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then saute both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands).
7
Transfer each trout to a plate and keep warm in oven.
8
Pour off fat from skillet and wipe skillet clean.
9
Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes.
10
Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat.
11
Add lemon juice, swirling skillet to incorporate, and spoon over trout.
12
Serve immediately.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, 2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact, 1 teaspoon salt, 3/4 cup all-purpose flour, and more.

Yes, Panfried Trout with Pecan Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panfried Trout with Pecan Butter Sauce

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