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Pecan Trout Recipe

Name: Cork & Pig Taverns PECAN TROUT Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each whole trout, cleaned and scaled; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs olive oil; 1 each lemon (sliced); 2 tbs fresh parsley (finely chopped); 1 cup pecan halves; 2 tbs unsalted butter; 1 tbs light brown sugar; 1 tsp apple cider vinegar; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 3 tbs unsalted butter; 1 each shallot (finely minced); 3 tbs dry white wine; 0.5 cup fish or low-sodium chicken stock; 0.25 cup heavy cream; 1 tbs fresh lemon juice; 0.5 tsp Dijon mustard; 1 tbs fresh parsley (chopped); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Cork & Pig Tavern

Time45m

Serves4

fresh trout, grilled and topped with white wine sauce and roasted pecans

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Ingredients

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Fish

4 each whole trout, cleaned and scaled

2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbs olive oil

1 each lemon (sliced)

2 tbs fresh parsley (finely chopped)

Pecan topping

1 cup pecan halves

2 tbs Unsalted butter

1 tbs light brown sugar

1 tsp Apple cider vinegar

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

White wine sauce

3 tbs Unsalted butter

1 each shallot (finely minced)

3 tbs dry white wine

1/2 cup fish or low-sodium chicken stock

1/4 cup Heavy cream

1 tbs fresh lemon juice

1/2 tsp Dijon mustard

1 tbs Fresh parsley (chopped)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Pecan topping

Toast and prepare pecans

Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 6–8 minutes until fragrant and lightly browned. Remove and let cool slightly. Chop coarsely and set aside.

Caramelize pecans

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add brown sugar and stir until it dissolves. Add the toasted chopped pecans, apple cider vinegar, 1 tsp sea salt, and 1/2 tsp black pepper. Cook, stirring constantly, 1–2 minutes so the sugar coats the nuts and the vinegar deglazes. Transfer the pecan mixture to a small bowl and set aside to slightly firm while you prepare the fish and sauce.

White wine sauce

Sauté shallot

In a small saucepan over medium heat, melt 1 tbs butter. Add the finely minced shallot and sauté 2–3 minutes until softened and translucent, but not browned.

Deglaze and reduce

Add 3 tbs dry white wine to the shallots to deglaze the pan. Increase heat to medium-high and reduce by about half (1–2 minutes).

Build sauce

Add 1/2 cup fish or chicken stock and bring to a simmer. Reduce by half, about 3–4 minutes. Lower heat to medium-low and whisk in 1/4 cup heavy cream, 1 tbs lemon juice, and 1/2 tsp Dijon mustard. Stir until slightly thickened, about 1–2 minutes.

Finish sauce

Remove from heat and whisk in remaining 2 tbs unsalted butter, 1 tbs chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper until sauce is glossy. Taste and adjust seasoning with extra lemon juice or salt if needed. Keep warm.

Fish

Prepare trout

Pat trout dry inside and out with paper towels. Season inside cavity and both sides with kosher salt (use ~1/2 tsp per fish) and freshly ground black pepper. Drizzle or brush each fish with a little olive oil and stuff each cavity with 2–3 lemon slices and a sprinkle of chopped parsley.

Grill trout

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates or brush each fish lightly with oil to prevent sticking. Place trout on the grill and cook 4–6 minutes per side depending on size (for 6–8 oz trout aim for ~5 minutes per side) until skin is crisp and flesh flakes easily with a fork. Use a wide spatula to turn carefully to keep fish intact.

Rest and plate

Transfer grilled trout to a warm platter and let rest 2 minutes. Spoon warm white wine sauce generously over each trout, then scatter the caramelized roasted pecans evenly on top. Garnish with additional chopped parsley and a lemon wedge. Serve immediately.