Pecan-Crusted Trout
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Ingredients
2 tablespoons all-purpose flour
¼ cup low-fat buttermilk
чашка cup chopped pecan halves
⅓ panko cup
4 trout fillets (6 oz each), butchered
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter, divided
1 tablespoon olive oil, divided
1 tablespoon chopped fresh parsley
4 lemon slices
Spinach with cream and mushrooms
Steamed sugar peas
To make
Breading the fish pulp allows the skin to brown on the other side. Serve with spinach, mushrooms and stewed sugar peas.
Pour the flour into a shallow dish. Place the buttermilk on a platter. Combine the pecans and panko in a large bowl. Sprinkle the fish with salt and pepper. Roll the meat of 2 fillets in flour; dip in buttermilk. Roll in panko mixture.Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of butter. Add the sliced fillet, crust side down; cook for 3 minutes on each side or until tender. Remove it from the mold. Repeat the process with the remaining flour, buttermilk, panko mixture, fillet, and butter. Sprinkle with parsley. Serve with lemon.
Pour the flour into a shallow dish. Place the buttermilk on a platter. Combine the pecans and panko in a large bowl. Sprinkle the fish with salt and pepper. Roll the meat of 2 fillets in flour; dip in buttermilk. Roll in panko mixture.Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of butter. Add the sliced fillet, crust side down; cook for 3 minutes on each side or until tender. Remove it from the mold. Repeat the process with the remaining flour, buttermilk, panko mixture, fillet, and butter. Sprinkle with parsley. Serve with lemon.
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Author:Admin
Published: 11/20/2023 10:28 PM
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