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Fjord Trout with Pecans, Orange Sauce and RosemaryTheWorldWideGourmet.com

Total time: 15 to 30 min

Preparation time: 10 minutes
Cooking time: 10 + 10 minutes
Waiting time for the sauce: 2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:212.9 kcal

Proteins:8.7 g

Fats:17 g

Carbohydrate:5.9 g

Fibers:1.6 g

Sugar:1.7 g

Cholesterol:39.9 mg

Sodium:103.3 mg

Calcium:49 mg

Energy:1225 kcal

Proteins:50.3 g

Fats:97.9 g

Carbohydrate:34.1 g

Fibers:9.1 g

Sugar:9.8 g

Cholesterol:229.4 mg

Sodium:594.3 mg

Calcium:282 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

200

g

norwegian fjord trout fillets

300

ml

pecans

150

ml

white flour

whites of 3 large eggs, lightly beaten

salt and pepper

200

ml

fresh orange juice

150

ml

white wine

100

ml

chopped pecans

120

ml

white wine vinegar

8

sprigs of parsley

3.75

ml

fresh lemon juice

1

branch of fresh thyme

2

branches of fresh rosemary

200

ml

thick crème fraîche

100

g

unsalted butter, in small pieces

**For cooking

60

ml

olive oil

15

ml

grated carrot

15

ml

julienned red pepper

500

g

sliced cabbage

50

g

unsalted butter

30

ml

chopped chives

METHOD

  1. Chop the pecans finely with a teaspoon of flour in a blender and transfer to a large bowl.
  2. Place the remaining flour and egg whites in another large bowl.
  3. Cut the fish fillets into portions; season with salt and pepper.
  4. Flour the trout fillets on on side, shake off the excess flour and dip the other side in the egg white mixture.
  5. Place the side of the fillet coated with the egg white mixture into the bowl containing the chopped pecans and press gently to make them adhere.
  6. Repeat with the other fillets and refrigerate.

Sauce

  1. Combine the first 7 ingredients in a saucepan and reduce gently for about 10 minutes. Add the rosemary.
  2. Reduce again to obtain about 100 ml (6 Tbsp.) - about 10-15 minutes.
  3. Pour the sauce into another saucepan and add the cream. Bring to a boil, then reduce the heat.
  4. Incorporate the butter, one piece at a time, without boiling.
  5. Season with salt and pepper and leave at room temperature for two hours.

Cooking

  1. Heat the olive oil. Sauté the red pepper and carrot for about 2 minutes.
  2. Add the shredded cabbage and sauté another 4 minutes. Season with salt and pepper. Remove from the heat.
  3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a skillet. Allow to color.
  4. Place the trout fillets in the skillet, pecan side down.
  5. Fry until the coating is crisp and golden, about 2 minutes.
  6. Turn the fillets and fry on the other side. Remove from the heat before they are entirely cooked through.
  7. Place the vegetables on plates.
  8. Place the trout fillets on the vegetables and pour a few spoonfuls of hot sauce over the fish and vegetables.
  9. Garnish with chopped chives.


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