Trout with pecan crust

Yesterday I made trout with pecan crust that was super delicious. Literally, best trout dish that I have eaten so far (though I haven’t eaten that much 🙂 ). I love pecans and especially when they are a bit toasted. The recipe is really not complicated and I made it for 2, so I needed the following:

for sauce:

  • 1/2 tbsp ghee
  • 1/8 cup lemon juice
  • 1/4 cup wine (recipe called for white, but I used red one and it was still really good)
  • 1/8 cup drained capers
  • 1 tbsp parsley

Prepare in separate plated almond flour, beaten egg white and roasted pecans. Place trout fillet flesh down first into almond flour, then egg white and lastly into roasted pecans. Press firmly to make sure that pecans stick to the trout. Heat ghee over medium heat and put trout flesh down first, fry for about 5mins.( the aroma will be amazing), then carefully flip it and roast for other 4-5mins. Take trout out of the pan, add rest of ghee, lemon juice, wine, capers and parsley. make sure you scrap the rests of trout and heat the sauce. Pour over the trout. Enjoy. Yummi!

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