Pecan-Crusted Trout with Orange-Rosemary Butter Sauce

Name: Pecan-Crusted Trout with Orange-Rosemary Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 1 carrot, peeled, cut into matchstick-size strips; 3 larges egg whites, beaten to blend; 4 servings Chopped fresh chives; 2 Tbsps fresh lemon juice; 4 Tbsps olive oil; 355 milliliters fresh orange juice; 40 inches long fresh parsley stems; 227 grams cups pecans (about; 1 red bell pepper, thinly sliced; 2 fresh rosemary sprigs; 1 liters thinly sliced savoy cabbage; 158 milliliters chopped shallots; 1 large fresh thyme sprig; 340 grams large trout, filleted, skin left intact; 177 milliliters (1 1/2 sticks) unsalted butter, cut into 12 pieces; 2 Tbsps (1/4 stick) unsalted butter; 59 milliliters whipping cream; 59 milliliters white wine vinegar; 237 milliliters dry wine

Pecan-Crusted Trout with Orange-Rosemary Butter Sauce is a pescatarian recipe with 4 servings. This main course has 1324 calories, 33g of protein, and 107g of fat per serving. This recipe covers 51% of your daily requirements of vitamins and minerals. If you have all purpose flour, savoy cabbage, orange juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Pecan-crusted Trout with Peach-Habanero Chile Sauce, Panfried Trout with Pecan Butter Sauce, and Pecan-Crusted Trout.

Instructions

Combine pecans and 1 tablespoon flour in processor. Grind pecans finely; transfer to plate.

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Pecans

All Purpose Flour

Place remaining flour on another plate.

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All Purpose Flour

Sprinkle fish with salt and pepper. Dip 1 fillet into flour to coat; shake off excess. Using pastry brush, brush flesh side with egg whites.

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Salt And Pepper

Egg Whites

All Purpose Flour

Dip

Fish

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Pastry Brush

Place fillet, egg white side down, onto pecans; press to coat with nuts.

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Egg Whites

Pecans

Nuts

Transfer to waxed paper-lined baking sheet, pecan side down. Repeat with remaining 3 fillets; chill.

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Pecans

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Baking Sheet

Combine first 7 ingredients in medium saucepan. Boil 10 minutes; add rosemary. Boil until liquid is reduced to 1/2 cup, about 10 minutes. Strain sauce into another medium saucepan, pressing on solids in sieve.

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Rosemary

Sauce

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Sauce Pan

Sieve

Add cream; bring to boil. Reduce heat to medium-low.

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Cream

Whisk in butter 1 piece at a time (do not boil). Season with salt and pepper.

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Salt And Pepper

Butter

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Whisk

Let stand at room temperature up to 2 hours.

Heat 2 tablespoons oil in heavy large Dutch oven over high heat.

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Cooking Oil

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Dutch Oven

Add carrot and bell pepper; toss 2 minutes.

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Bell Pepper

Carrot

Add cabbage; toss until cabbage wilts, about 4 minutes. Season with salt and pepper.

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Salt And Pepper

Cabbage

Remove from heat.

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Place 2 fillets, pecan side down, into skillet. Cook until crust is golden and crisp, about 2 minutes. Using spatula, turn fillets over. Cook until just opaque in center, about 2 minutes.

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Crust

Pecans

Equipment you will use

Frying Pan

Spatula