with Roasted Pecan Crust
Large Rainbow Trout filets
filets with salt, pepper and lemon juice. Let stand at room
temperature for 10-15 minutes. Combine bread crumbs and pecans.
Dredge filets in flour, shaking off excess. Dip in egg wash.
Place filets, skin side up, on crumb mixture, pressing into
flesh. In large skillet, heat the butter and oil over medium-high
heat. Place filets, skin side up, in skillet and cook until
golden brown, 3-4 minutes, turn and cook 5-6 minutes on other
side. Serves 4.
Cup fresh bread crumbs
cup finely chopped roasted pecans
& pepper to taste
Egg beaten with 2-3 teaspoons water
Tablespoon each: butter, vegetable oil