| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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