Jul 14 2026
Restaurants›Chestnut›Pecan Crusted Nc Trout Recipe

Pecan Crusted Nc Trout Recipe

Inspired by Chestnut
Time1h
Serves4

Sunburst Farms, Fall Squash & Goat Cheese Quinoa Cake, Fall Greens, Apple Bourbon Butter, Crispy Parsnips (GF)

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Ingredients

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For the Pecan Crusted Trout

For the Quinoa Cake

For the Apple Bourbon Butter

For the Crispy Parsnips

Method

For the Pecan Crusted Trout

  1. 1

    Prepare the Trout

    Preheat the oven to 400°F (200°C). Season the trout fillets with salt and pepper. Dredge each fillet in gluten-free flour, then dip in beaten eggs, and finally coat with chopped pecans.

  2. 2

    Cook the Trout

    Heat olive oil in an oven-safe skillet over medium-high heat. Add the coated trout fillets and sear for 3-4 minutes on each side until golden. Transfer the skillet to the oven and bake for 10 minutes.

For the Quinoa Cake

  1. 3

    Prepare the Quinoa

    Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  2. 4

    Make the Cake Mixture

    In a bowl, mix cooked quinoa, roasted squash, goat cheese, egg, salt, and pepper until well combined. Form into cakes.

  3. 5

    Cook the Cakes

    In a skillet, heat olive oil over medium heat. Cook the quinoa cakes for 4-5 minutes on each side until golden brown.

For the Apple Bourbon Butter

  1. 6

    Make the Butter

    In a bowl, mix softened butter, apple cider, bourbon, brown sugar, and cinnamon until well blended. Chill until ready to serve.

For the Crispy Parsnips

  1. 7

    Prepare the Parsnips

    Toss sliced parsnips with olive oil, salt, and pepper. Spread on a baking sheet.

  2. 8

    Bake the Parsnips

    Bake in the oven at 400°F (200°C) for 20-25 minutes until crispy and golden, turning halfway through.

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