Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce Recipe

Name: Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pecan-crusted trout; 1 cup pecan halves, lightly toasted; 1 cup dry breadcrumbs, preferably Japanese-style panko*; 4 (7 ounce) trout fillets; salt and pepper; 1/2 cup buttermilk; 2 tablespoons olive oil; For the brown butter sage sauce; 2 tablespoons butter; 4 sage leaves, chopped; 1/2 lemon, juice of; 5 tablespoons chicken broth

Servings: persons

For the pecan-crusted trout
1 cup pecan halves, lightly toasted
1 cup dry breadcrumbs, preferably Japanese-style panko*
4 (7 ounce) trout fillets
salt and pepper
1/2 cup buttermilk
2 tablespoons olive oil
For the brown butter sage sauce
2 tablespoons butter
4 sage leaves, chopped
1/2 lemon, juice of
5 tablespoons chicken broth

1
To make trout:
2
Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
3
Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
4
Press pecan mixture on top of buttermilk coating to make thick crust.
5
Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
6
To make sauce:
7
In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
8
Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
9
Pour over trout and serve.
10
* Japanese-style panko crumbs are found in the Oriental section of supermarkets.
11
Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.

858

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 12 ingredients. The key ingredients include: For the pecan-crusted trout, 1 cup pecan halves, lightly toasted, 1 cup dry breadcrumbs, preferably Japanese-style panko*, 4 (7 ounce) trout fillets, and more.

Yes, Pecan-Crusted Mountain Trout With Brown Butter Sage 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.

Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce

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