I fell in love with this dish the first time I had it in a restaurant and have been trying for years to make an easy and healthy version at home.
When you order this in a restaurant, it is usually fried in a lot of butter, and served with a lemon butter sauce.
Don’t get me wrong, I looooooove butter… I grew up in Normandy where we probably make the best butter in the world (IMHO). As a child, my breakfast was usually a slice of bread spread thick with butter. My mother cooked everything in butter. And yes, it tasted amazing!….
These days however, I’ve come to realize that so much butter wasn’t that good for my little heart, and I substitute olive oil for cooking as much as I can. Don’t get me wrong, you’ll still have to wrestle from me a warm crusty French baguette served with butter with sea salt crystals… but I can only afford to eat that once in a blue moon…
But back to trout… I am not here to write an ode to butter after all!
After years of experimentation, I find that the following recipe has a nice balance where the nuttiness of the pecans shines through, the coating is crispy but not dry thanks to the flour and egg coating, and the trout stays moist. Trout fillets are very thin and cook super fast – don’t overcook them!
Some people will only coat one side of the fillet and leave the skin side bare, I personally like to coat both but it’s an option.
Sometimes I will make a sauce to go with it – and I might post one or two sauce recipes here in the future. But it is good on its own just drizzled with lemon juice. In the featured picture, I served it with a white bean puree and asparagus and that was a perfect combination.
Pecan crusted trout
- Place pecans, breadcrumbs, rosemary, and a pinch of salt and pepper in a food processor. Pulse several times until finely ground. Place in a plate or bowl.
- Place egg in a plate or bowl and beat lightly.
- Spread trout fillets onto a cutting board, season with salt and pepper on both sides.
- Spread about 1 tsp of flour onto each fillet and spread it with your fingers. Flip to the other side and repeat.
- Line a baking sheet with parchment paper to place your fillets once coated with crumbs.
- Dip each fillet into the egg then into the crumbs, pressing lightly so that they stick to the fish. Reserve to the baking sheet.
- Heat olive oil into a large frying pan over medium high heat. Sear the fillets 2 minutes on each side until nicely browned. If your pan is too small proceed in batches and keep the cooked fillets in a warm oven until you are done.
- Serve warm with a slice of lemon for garnish.