Name: River Rock Kitchens PECAN CRUSTED TROUT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces trout fillets; 1 cup pecans, finely chopped; 0.5 cup all-purpose flour; 2 pieces eggs, beaten; 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil; 2 tbs butter

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Spiced Rice, Sautéed Spinach, Maple-Bourbon Sauce

Preheat the oven to 400°F (200°C). Season the trout fillets with salt and pepper on both sides.

Prepare the Trout

Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with chopped pecans.

Dredging Station

Dip each trout fillet first in flour, shaking off the excess, then in the beaten eggs, and finally in the chopped pecans, pressing gently to adhere.

Coat the Trout

In a large skillet, heat the olive oil and butter over medium heat. Add the coated trout fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.

Cook the Trout

trout fillets

pecans, finely chopped

all-purpose flour

eggs, beaten

salt

black pepper

olive oil

butter