10 tablespoons (1-¼ sticks) unsalted butter

two whole, 10 to 12 ounce trout, cleaned and boned, leaving the heads and tails intact

¼ teaspoon cayenne

salt and freshly ground white pepper

½ cup all-purpose flour spread on a plate

3 tablespoons vegetable oil

1-1/4 sticks butter, divided

¾ cup pecans, chopped

2 tablespoons fresh lemon juice

1/3 cup chopped parsley

lemon wedges to accompany

  1. Wash fish inside and out under cold running tap water and pat dry with paper towels. Rub fish inside and out with cayenne and salt and pepper.  Melt two tablespoons butter in a large, heavy skillet (large enough to later accommodate both trout) over low heat and brush trout with butter inside and out.  Just before sautéing, dredge them in the flour and shake off the excess.
  1. Heat 2 tablespoons butter and vegetable oil in skillet over medium heat until foam subsides, then cook trout until they are golden brown, about 5 minutes on each side.  Transfer to a warmed platter and cover loosely with foil.
  1. Pour off butter from skillet and wipe clean, then cook pecans with remaining ¾ stick butter, ¼ teaspoon salt and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.


adapted from Gourmet Magazine, January, 2008

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s