Pecan Crusted Trout with Beurre Blanc Sauce
4 trout Filets
½ cup pecans- processed until finely ground in a food processor or blender
½ cup all-purpose flour
½ cup buttermilk
Salt and pepper
Beat egg and combine with buttermilk. Combine flour and processed pecans. Salt and pepper the trout, dip in buttermilk mixture and dredge in flour and pecan mixture. Heat enough oil to cover the bottom of a sauté pan to medium high heat and add trout filets – brown on one side, flip and place in a 350 degree oven to finish cooking (6-8 minutes).
Beurre Blanc Sauce
½ cup white wine
½ cup fresh orange juice (2 oranges)
1 shallot minced, about ¼ cup
6 whole black peppercorns
1 ½ sticks unsalted butter, cut into tablespoons
Bring White Wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to ¼ cup, about 6 minutes. Strain the mixture; return liquid to skillet (should be about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
Lisa’s Notes: A Beurre blanc sauce is a classic French butter sauce and it is great on most seafood. This is the basic sauce recipe to start with and if you like, you can add additional flavor with liquors or fruit juice. I would serve this with fresh lemon wedges and rice pilaf or with a salad in the summer.