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trout with
pecans & pine nut crust
Makes 4 servings
Here's a great way to serve an individual whole trout. The richness of the pecans are complemented by the 'wild' flavor of the pine nuts; the butter-garlic mixture adds just the right amount of pizzaz to the presentation. It's not exactly "cabin" food, but will certainly jazz up an otherwise sedate northwoods retreat.
1/4 Cup Pine nuts
1/4 Cup Whole or crushed pecans
1 Tbs + 1 tsp Sesame seeds
4 1-lb Whole boned, cleaned rainbow trout
4 tsp Butter
1 Garlic clove, minced
Salt
Pepper
2 Tbs Peanut oil
Finely chop the pine nuts and pecans in a food processor. Transfer to a small
bowl, then mix in the first measure of sesame seeds.
In a small saucepan, combine the butter and garlic and heat on low until butter
melts.
Open the trout; place skin side down on a large baking sheet. Brush the garlic
butter over each trout. Sprinkle the nut mixture on each portion, and press to
adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
Preheat oven to 400 F.
In a large skillet, heat 1 Tbs peanut over medium-high heat. Place two trout, nut-
side down, into skillet. Cook two minutes. Gently turn trout nut-side up, then remove
each portion from skillet to the baking sheet. Repeat with remaining oil and trout.
Bake trout until opaque in the center, about 5 minutes.
Serve immediately with a colorful medley of steamed vegetables.
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