Trout with roasted pecans

4 Servings

Ingredients

Quantity Ingredient
4 Filets of trout
1 cup Flour
2 Eggs
½ cup Milk
Salt & pepper to taste
2 ounces Butter; melted
2 cups Roasted; chopped pecans
1 Lemon; juice of
1 teaspoon Worcestershire sauce

Directions

Season trout with salt and pepper. Dredge in flour, then dip in egg wash made from beaten eggs and milk. Dredge in flour again. Pan saut‚ in butter (not included in recipe). Puree 1-½ cup pecans with butter, lemon juice and Worcestershire sauce. Spread over sauteed trout. Garnish with remaining ½ cup of roasted chopped pecans. Serves 4. Note: Better than trout with almonds (Trout Amandine). Be sure to roast the pecans that top it, otherwise they are too sweet.

COMMANDER'S PALACE

WASHINGTON AVE & COLISEUM ST

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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