- 4
- 15 mins
- 30 mins
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
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.