Tuesday, June 25, 2013

Pecan-encrusted Trout

3 cups pecan halves
1 TBSP walnut oil
2 TBSP creole seasoning
2 eggs
2 cups heavy cream
2 TBSP dijon mustard
1 TBSP creole seasoning
6 (7 to 9 oz) trout filets
1 1/2 cups flour
1 1/2 cups ground pecans
1 cup canola oil

Mix pecan halves, walnut oil and Creole seasoning in a bowl. Place on a baking sheet. Bake at 350 for 10 min. or until light brown. Blend eggs, cream, mustard and creole seasoning in a blender until smooth. Pour over the fish in a shallow glass dish. Marinate covered, in the fridge, for 30 min.
Mix the flour and 1 1/2 cups ground pecans together on a sheet of waxed paper or a large shallow bowl. Dredge the fish in the flour mixture until well coated and shake off excess. Place 2 filets at a time in hot oil in a skillet. Fry for about 3 mi. on each side until the fish flakes easily. Remove from the skillet and place on a baking sheet in a warm oven until time to serve. Sprinkle with toasted pecans.

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