Pecan-crusted Trout with Orange Rosemary Buerre Blanc
I must admit, trout is not really my favorite of fish. In the past, it has only gotten my attention when it was wrapped in bacon. However, trout has many benefits that make it worthy of consideration: its plentiful in good quality here in NY, it gets an environmental star, and isn’t laden with mercury. This recipe was an attempt at embracing this fish and finding a delicious way to serve it that also has nutritional value. I accompanied it with a brown rice risotto with English spring peas and asparagus and finished it with chives and lemon zest. You could play with this idea and sub fava beans for the peas. Many other spring veggies would be acceptable as well.
This week I served this recipe for trout to dear friends who are never shy at offering critiques (a quality I appreciate). Everyone gave it an enthusiastic thumbs up. I bet it will change your mind about trout too, if it needs changing.
Pecan-Crusted Trout with Orange-Rosemary Buerre Blanc Sauce
Trout:
1.5 cups pecans
¾ cup all purpose flour
2 large (12-14 ounce) trout, filleted and skins in tact
2 large egg whites, whipped
Sauce:
1 1/2 cups fresh-squeezed orange juice
1 cup dry white wine (like Pinot Grigio)
2/3 cup chopped shallots
1/4 cup white wine vinegar
8 5-inch long parsley stems
1/1/2 tblsp fresh lemon juice
2 fresh rosemary sprigs
1/4 cup heavy cream
1 stick unsalted butter
Preparation:
2 tbsp unsalted butter
2 tbsp olive oil
salt and pepper
Chopped fresh chives
Lemon zest
Make trout:
Grind the pecans fine in a food processor. Put the flour on a plate and the pecans on another plate. Dust trout fillets in flour and shake off excess. Paint the flesh side of the trout with egg white and dip into the pecan flour until coated. Chill.
Make sauce:
Bring the first seven ingredients to a boil in a saucepan. Reduce heat, add rosemary and simmer for 10 minutes. Simmer until reduced in half then strain the sauce with a fine mesh strainer. Put the sauce back into the saucepot and add the cream. Simmer another 10 minutes and slowly wisk in the butter a tbsp at a time until, waiting until each piece is incorporated to add the next pad. Allow sauce to thicken. Season to taste. Keep warm until serving. This can be done up to 2 hours before serving.
Compose the Dish:
Heat the butter and oil in a heavy-bottom skillet. Bring to a high heat, prior to smoking and add the trout fillets. Cook for about 2 minutes on each side, until the flesh is firm and flaky. Remove from heat and drizzle with the beurre blanc sauce and finish with lemon zest and chives.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at