Title: Trout Pecan
Categories: Fish Nut
Yield: 1 Servings

4		Rainbow trout, cleaned, left
		Whole
1/4	c	Flour
1/4	ts	Salt
1	pn	Pepper
2	tb	Butter
		SAUCE
2	tb	Butter
4	tb	Pecans
1/2		Whole lemon juice
		Salt
		Black pepper
1	tb	Chopped parsley
1	ts	Fresh herbs, chopped

Measure the thickness of each trout. Season the flour with 1/4 teaspoon salt and pinch of pepper. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet; when hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side. Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked trout on a hot platter. To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nut brown. Add the lemon juice, seasonings, parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the trout. Note: For this dish use only fresh herbs; dried herbs will spoil the flavors.

Notes:

* For butter, use 2 - 3 tablespoons. ** Use juice of 1/2 lemon. *** Use chopped chives, thyme, or other fresh herbs.

For nutritional information, more recipes, information about pecans http://www.nakaye.com Where you can buy high quality, pesticide and herbicide free pecans online.

Recipe by: The National Pecan Marketing Council, Inc. Rec.food.recipes

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