Trout, Pecan Trusted with Kentucky Bourbon Sauce

By arthurlemay

Ingredients

• FOR THE BOURBON SAUCE
• 1/4 cup honey
• 1/4 cup smooth Dijon mustard
• 2 tablespoon Bourbon
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• FOR THE TROUT
• 1 cup finely chopped pecans
• 1 cup Panko bread crumbs
• 1 cup fresh parsley, chopped
• Zest of 3 lemons
• 2 rainbow trout fillets, (12 oz. Each), headless, cleaned, boned and split in half
• Salt and pepper to taste
• 1/2 cup flour
• 2 eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 3 tablespoons vegetable oil

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Mix the sauce ingredients together and set aside at room temperature.

Mix the pecans, bread crumbs, parsley and lemon zest and set aside in a large bowl.

Season the trouts with the salt and pepper. Coat with flour and shake off excess. Beat the eggs and the milk together. Dip the fillets into the egg-milk wash and thn into the pecan mixture, coating both sides well.

In a sauté pan large enough to hold the four fillets (or use two pans), heat the butter and the oil over medium-high heat. When the butter starts to foam, add the breaded fish. Cook over medium heat until golden brown on one side, about 4 minutes. Flip the fish and cook for 4 minutes. Remove from the pan, drain on paper towels and serve immediately with the bourbon sauce.