| 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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Converted by MM_Buster v2.0l.
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