Last night we fixed the most delicious trout dinner. The recipe came from one of my newer Paleo cookbooks, Paleo Comfort Foods, and could not have been easier to make.
Georgian Pecan-Crusted Trout
1/2 C Almond flour
1/2 tsp salt (optional)
1/2 tsp pepper
2 large eggs
1 C toasted pecans, roughly chopped
4 6-8 oz pieces of trout
2 TBS clarified butter, divided
1/4 C lemon juice
1/2 C white wine
1/4 C capers, rinsed
2 TBS fresh Italian parsley, chopped
1. Place the almond flour along with some salt and pepper on a large plate or shallow dish.
2. Whisk the egg whites slightly, and place in separate dish and put the pecans into a third dish.
3. Working one piece at a time, dredge the trout flesh side down first into the flour mixture, then into the eggs, then into the pecans, pressing down to get nuts to adhere. Set aside and repeat process with other pieces of fish.
4. Heat 1 tablespoon of the butter of medium-high heat. Add the fish (in batches if necessary) skin side up (nuts side down) and cook until golden, about 5 minutes Carefully flip over and cook another 4-5 minutes until the fish is just cooked through and skin is golden.
5. Remove fish to a platter and cover with foil to keep warm.
6. Add the butter, lemon juice, and wine to the pan, scraping to bring up any of the browned bits from the fish.
7. Add the capers, and whisk to combine all, until heated through. Stir in parsley, and pour sauce over the fish to serve.
We served our with roasted asparagus, it was the perfect compliment.