Name: Sautéed Brook Trout with Brown Butter and Pecans
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 8 trout fillets (about 2 pounds in all) -; 1/2 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 4 tbsp. butter -; 1/2 tsp. dried sage -; 1/2 c. chopped pecans -; 2 tbsp. chopped fresh parsley -

Sautéed Brook Trout with Brown Butter and Pecans

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Sautéed Brook Trout with Brown Butter and Pecans

1. 2 tbsp. Cooking oil -

2. 8 trout fillets (about 2 pounds in all) -

3. 1/2 tsp. salt -

4. 1/4 tsp. fresh-ground black pepper -

5. 4 tbsp. butter -

6. 1/2 tsp. dried sage -

7. 1/2 c. chopped pecans -

8. 2 tbsp. chopped fresh parsley -

How to cook deliciously - Sautéed Brook Trout with Brown Butter and Pecans

1. Stage

Heat the oven to 250°F. Cover a baking sheet with paper towels.

2. Stage

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.

3. Stage

Wipe out the frying pan and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.

4. Stage

Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch or walleye.

5. Stage

Wine Recommendation: A full, luscious white wine will accentuate the deep nutty flavors of this dish. Look for an Australian chardonnay, with its ripe fruitiness and toasty oak.