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1
To make the pecan crusted trout:
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2
Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs.
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3
Brush each trout fillet with the softened butter.
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4
Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
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5
Brush a cookie sheet with the remaining butter.
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6
Place the un-breaded side of the trout down on the buttered cookie sheet.
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7
Bake for 10 to 12 minutes or until the flesh is firm and flaky.
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8
To make the watercress salad and apple cider vinaigrette:
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9
In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root.
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10
In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper.
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11
Then whisk in the apple cider, olive oil, and walnut oil.
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12
Dress salad with the vinaigrette.
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13
Using a large spatula, carefully lift the trout onto a plate.
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14
Spoon the horseradish cream over the crusted trout.
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15
Serve with a watercress salad with apple cider vinaigrette.
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16
To make the horseradish cream: Chill the reduced heavy cream until cold and thick.
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17
Combine all ingredients and gently mix.
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18
Keep cold until it goes on warm fish to keep from breaking.
