Pecan Crusted Trout

PECAN CRUSTED TROUT

BRANDY CREAM SAUCE

RECOMMENDED PREP TIME: 15 minutes

BRANDY (WELL) 2 OZ

BECHAMEL SAUCE 8 OZ

HEAVY CREAM 1 OZ

LEMON JUICE, FRESH 1 TSP

KOSHER SALT ¼ TSP

ANCHO CHILE POWDER ½ TSP

PREP PROCEDURE:

Place the sauce pan on a high flame to heat.

Remove from the heat and add the brandy.

NOTE: THIS STEP MUST BE DONE AWAY FROM THE HEAT, THE BRANDY IS FLAMMABLE!!

Return the brandy to the fire, and ignite the brandy.

Let the brandy flame flame for about 10 seconds, then blow out the flame.

Add the béchamel, heavy cream, lemon juice, salt & ancho chile powder. Stir well.

Bring to a boil and remove from the heat.

Place in an appropriate pan & cool to 41°F.

Once cooled, cover, label & refrigerate.

YIELD: 9 oz

SHELF LIFE: 5 Days Refrigerated

6 OZ TROUT

FLOUR 2 OZ

LIQUID EGG 2 OZ

PECAN PIECES 2 OZ

PANKO BREADCRUMBS 1 OZ

KOSHER SALT 1/4 TSP

BLACK PEPPER - 1/4 TSP

PREP PROCEDURE:

Place the trout skin side down on a blue cutting board, with the tail facing you.

Using a chef's knife, make a crosswise slit across the tip of the tail until you reach the skin.

Holding the tip of the tail with one hand and the knife in the other, gently run the knife between the flesh and the skin using a "sawing" motion.

Continue until the skin is removed from the filet.

NOTE: WHEN SKINNINGTHE FISH ALWAYS POINT THE KNIFE AND CUT AWAY FROM YOU.

Place the flour into one pan, the liquid egg into another pan.

Place the pecans, panko breadcrumbs, salt and pepper into another pan and mix until well mixed.

Lightly dredge the trout into the flour and shake off any excess.

Dip the dredged trout into the liquid egg on both sides making sure it is fully coated with the egg.

Shake off any extra liquid egg and place into the pecan/panko breadcrumb mix.

Coat both sides of the fish until well coated.

Place the breaded trout in an appropriate pan with a drip insert and parchment paper in between.

Cover, label and refrigerate.

SHELF LIFE: 2 Days Refrigerated

PREPARING:

Blended Oil 1 ½ oz

Trout 1 ea

Steamed Spinach 1 Portion

Brandy Cream Sauce, Heated 2 oz

Cilantro Leaf 1 ea

Lemon Wedge 1 ea

PROCEDURE:

Heat the oil in a sauté pan over a medium-high flame.

Place the fish in the pan flesh side down. Cook for approximately 1 ½ minutes, the fish must have a deep golden brown color. Using a spatula, turn the fish over and cook for an additional 1 ½ minutes.

While fish is cooking, Place portion bag of spinach into microwave for 45 seconds, until the spinach is hot.

Place 2 oz brandy cream sauce in the microwave for 30 seconds or until the sauce is hot.

Place the spinach on the left side of plate and pile high.

Temp the fish to an internal temperature 145°F.

Shingle the trout off of the spinach running the length of the plate.

Pour the brandy cream sauce into a ramekin and place on the plate.

Place a lemon wedge to the side of sauce.

Place a cilantro leaf on top of the sauce.


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