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Pecan & Tarragon Crusted Trout




Source of Recipe


Internet


List of Ingredients




1/4 cup unbleached all-purpose flour
1/4 cup Pecan Pieces, toasted
2 Tbls. Tarragon Leaves
1 tsp. salt
Freshly ground pepper to taste
4 brook trout (about 1 lb. each), cleaned, heads and tails left on
6 Tbls. peanut or olive oil

Place the flour, pecans, tarragon, salt and pepper in a food processor and process until fine. Sprinkle the mixture on a plate and coat each trout well. Sprinkle the cavities of the fish lightly with additional salt and pepper.

Divide the oil between 2 large skillets and place over medium-high heat. Saute the trout turning once until golden and crisp, about 10 minutes.



Recipe