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CATEGORY CUISINE TAG YIELD
Eggs Shelf life, Shelf3 1 servings

INGREDIENTS

Trout; (8-10 oz)
Flour
Chef salt
Egg wash
Finely diced pecans
Blackberry melba sauce
Fresh blackberries

INSTRUCTIONS

  PREPARATION:
Dredge trout in flour and lightly season with Chef salt. Dip seasoned trout
into egg wash and coat with diced pecans. Lightly heat skillet over low
flame. (Do not overheat or pecans will scorch) Saute trout meat side down
until pecans are golden brown, flip and finish trout on skin side. Remove
trout from heat. Using same skillet add melba sauce and fresh berries. Heat
to low boil and top fish.
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