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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pecan-Crusted Trout with Dijon Cream Sauce Recipe

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This recipe for Pecan-Crusted Trout with Dijon Cream Sauce is from The Ringelstetter/Hutter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chicken broth
2 T whole grain prepared mustard
1/4 C cream
1 C pecans, finely chopped
1 C unseasoned bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp thyme
4 boneless trout, heads removed (of course!)
1 C corn oil
Directions:
Directions:
In a small saucepan, bring broth to a gentle simmer. Add mustard, then cream. Stir and continue to simmer until sauce thickens. Remove from heat and set aside.

Mix pecans, bread crumbs, salt, pepper, garlic and thyme in a large bowl. Coat each trout evenly in mixture.

Add 1/2 to 1 C oil to large skillet and heat to medium-high heat. Cook trout about 3-5 minutes on each side. Sprinkle with a pinch of salt. Add oil when necessary.

Serve with mustard sauce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From the Heartline Cafe cookbook, purchased by Joan while in Sedona with Bob.

 

 

 

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