Pecan-crusted Mountain Trout With Brown Butter Sage Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup pecan halves, lightly toasted
• 1 cup dry breadcrumbs, preferably japanese-style panko*
• 4 (7 ounce) trout fillets
• salt and pepper
• 1/2 cup buttermilk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 sage leaves, chopped
• 1/2 lemon, juice of
• 5 tablespoons chicken broth

Recipe

• 1 to make trout:.
• 2 combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• 3 season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• 4 press pecan mixture on top of buttermilk coating to make thick crust.
• 5 heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• 6 to make sauce:.
• 7 in same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• 8 just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• 9 pour over trout and serve.
• 10 * japanese-style panko crumbs are found in the oriental section of supermarkets.
• 11 note:if trout is unavailable, you can use any mild-flavored fish fillet, such as snapper, halibut, or grouper.