Ingredients
Pecan Trout Crust:
- 1 cup lightly toasted pecans, chopped
- 1 1/2 cups bread crumbs
- 4 tablespoons chopped parsley leaves
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon chopped rosemary leaves
- 4 trout fillets
- 4 ounces unsalted butter, room temperature
- Horseradish Cream, recipe follows
Ingredients
Watercress Salad with Apple Cider Vinaigrette:
- 1 head watercress lettuce, bottoms removed
- 1/2 apple, cored and sliced into 1/2 moons
- 1/4 pound fresh horseradish root, peeled, coarsely grated
- 4 tablespoons cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon minced shallots
- 1/2 teaspoon ground fennel seed
- 1 tablespoon salt
- 1/4 tablespoon fresh ground black pepper
- 4 tablespoons apple cider
- 4 tablespoons olive oil
- 2 teaspoons toasted walnut oil
To make the pecan crusted trout:
Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
To make the watercress salad and apple cider vinaigrette:
In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
Horseradish Cream:
- 1 cup reduced heavy cream, 3 cups reduced to 1 cup
- 3 tablespoons jarred horseradish, strained
- 2 tablespoons sour cream
- 3 lemons, zested
- 1 tablespoon lemon juice
To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
















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By qualitygeek
on September 15, 2012
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I made pecan crusted trout tonight. Too salty for us, even though I cut salt in half, but still tasty. The hubs said he would like it again. Also, I used coconut oil instead of butter...
By hungryvettech
Farmers Branch, TX
on August 30, 2012
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Used this recipe on tilapia filets, wonderful!! I cut the crumb mixture in half and it was plenty. I have been wanting to eat more fish and find new ways to cook it, this recipe was a great find!
By Msw02
on November 09, 2011
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One of the best fish recipes I've ever tried!!! I may cut the salt in half next time. I made half of the pecan/bread crumb mixture, which was more than enough. I drizzled a little olive oil over my fish fillets before baking them.
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